Luscious Lemon-Lime Cherry Pistachio Italian Cheesecake
The Luscious Lemon-Lime Cherry Pistachio Cheesecake is not just a treat for your taste buds but also a feast for your eyes. Originating from the rich culinary traditions that celebrate the perfect blend of sweet and tart, this cheesecake is a testament to how diverse flavors can come together to create something extraordinary.
Author Maria Jannet
Servings 12 servings
Ingredients
- Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1 teaspoon Pistachio Liquor
- 1/2 cup unsalted butter melted
- Filling
- 3 packages 8 ounces each mascarpone cream, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup fresh Meyer lemon juice Bottle juice in a pinch
- 1/4 cup fresh lime juice
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1/2 cup chopped pistachios can substitute with almonds or walnuts
- 1 drop of green food coloring
- 1/2 cup chopped cherries (dry with paper towel!)
- Whipped cream for topping
- Whole cherries and chopped pistachios for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan with butter or non-stick spray.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the mixture into the bottom of the prepared pan.
- Bake for 10 minutes, then remove from the oven and set aside to cool.
Filling:
- In a large mixing bowl, beat the mascarpone and 1 cup sugar until smooth.
- Add the vanilla extract and mix well.
- Beat in the eggs, one at a time, until fully incorporated.
- Add the lemon juice, lime juice, lemon zest, and lime zest to the cream cheese mixture, and beat until smooth.
- Gently fold in the chopped pistachios and cherries.
- Pour the batter over the cooled crust and smooth the top with a spatula.
- * Bake for 50-60 minutes, or until the center is 'almost' set. (see note)
- *Can use waterbath to prevent cracking.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
- Move to a wire rack until fully cool then, cover with plastic wrap or tinfoil and refrigerate for at least 4 hours, or overnight.
- Before serving, top the cheesecake with whipped cream, whole cherries, and chopped pistachios.
Notes
Ensure your cream cheese is fully softened before mixing to avoid lumps.
When folding in the cherries and pistachios, be gentle to maintain their texture.
*Bake 325 degrees F. 10 minutes for crust and 50-60 minutes for the filling
*Don't over bake! The Temperature should read 150-155 degrees F in center of cheese cake. It will look runny or like a regular cake isn't done at
this temperature. Don't Over BAKE.
Cooking Tips:
For a richer flavor, try using Meyer lemons.
Use a water bath to prevent the cheesecake from cracking. I like to use 2 small pans with water on the bottom rack.
Substitutions: replace cherries with raspberries or blueberries
Nut Free Substitution: Replace pistachios with white chocolate chips
Serving Suggestions
Pair this cheesecake with a glass of chilled sparkling lemonade or a hot cup of herbal tea. For a complete dessert experience, serve with a side of fresh fruit salad.
Can I use bottled lemon and lime juice? A: Freshly squeezed juice is recommended for the best flavor, but bottled juice can be used in a pinch.
What can I use instead of pistachios? A: Almonds or walnuts can be good substitutes.
My cheesecake cracked. What did I do wrong? A: Cheesecake often cracks due to overbaking or cooling too quickly. Try using a water bath and let the cheesecake cool slowly.
I lined the spring pan with parchment paper (1-inch larger than the pan). But one time the cheesecake leaked and another time it did not. Not sure I'll line the pan again.
Source: https://optimalrecipes.com/lemon-lime-cherry-pistachio-cheesecake-recipe/#google_vignette
When folding in the cherries and pistachios, be gentle to maintain their texture.
*Bake 325 degrees F. 10 minutes for crust and 50-60 minutes for the filling
*Don't over bake! The Temperature should read 150-155 degrees F in center of cheese cake. It will look runny or like a regular cake isn't done at
this temperature. Don't Over BAKE.
Cooking Tips:
For a richer flavor, try using Meyer lemons.
Use a water bath to prevent the cheesecake from cracking. I like to use 2 small pans with water on the bottom rack.
Substitutions: replace cherries with raspberries or blueberries
Nut Free Substitution: Replace pistachios with white chocolate chips
Serving Suggestions
Pair this cheesecake with a glass of chilled sparkling lemonade or a hot cup of herbal tea. For a complete dessert experience, serve with a side of fresh fruit salad.
Can I use bottled lemon and lime juice? A: Freshly squeezed juice is recommended for the best flavor, but bottled juice can be used in a pinch.
What can I use instead of pistachios? A: Almonds or walnuts can be good substitutes.
My cheesecake cracked. What did I do wrong? A: Cheesecake often cracks due to overbaking or cooling too quickly. Try using a water bath and let the cheesecake cool slowly.
I lined the spring pan with parchment paper (1-inch larger than the pan). But one time the cheesecake leaked and another time it did not. Not sure I'll line the pan again.
Source: https://optimalrecipes.com/lemon-lime-cherry-pistachio-cheesecake-recipe/#google_vignette