Introduction
Indulge in the refreshing and vibrant flavors of this Lemon Lime Cherry Pistachio Cheesecake. This dessert combines zesty citrus with sweet cherries and crunchy pistachios, creating a delightful treat perfect for any occasion.
Detailed Ingredients with measures
– 200g digestive biscuits
– 100g unsalted butter, melted
– 500g cream cheese, softened
– 200g granulated sugar
– 3 large eggs
– 100ml sour cream
– Zest of 1 lemon
– Zest of 1 lime
– 2 tbsp lemon juice
– 2 tbsp lime juice
– 200g cherry preserves
– 100g pistachios, roughly chopped
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 4 hours 20 minutes
Yield: 10-12 servings
Directions
1. Preheat your oven to 160°C (320°F). Grease and line a 23cm springform baking tin.
2. Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press this mixture firmly into the base of the prepared tin. Chill the base in the fridge while you prepare the filling.
3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the sour cream, lemon zest, lemon juice, lime zest, and lime juice until fully combined.
6. Pour the cheesecake mixture over the prepared crust. Smooth the top with a spatula.
7. Bake in the preheated oven for 45-50 minutes or until the center is set but still slightly wobbly.
8. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour.
9. Once cooled, spread the cherry preserves over the top of the cheesecake evenly.
10. Sprinkle the chopped pistachios over the cherry layer.
11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Detailed Directions and Instructions
Prepare the Oven and Pan
Preheat your oven to 160°C (320°F). While it heats, take a 23cm springform baking tin, grease it, and line the base with parchment paper for easy removal later.
Make the Biscuit Crust
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling over them with a rolling pin. Mix the crumbs with the melted unsalted butter until evenly combined. Firmly press this mixture into the base of the prepared tin. Place the crust in the fridge to chill while you prepare the cheesecake filling.
Prepare the Cheesecake Filling
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, free of lumps.
Add the Eggs
Incorporate the eggs one at a time into the mixture, ensuring each egg is fully blended in before adding the next. This process helps achieve a light and fluffy texture for your cheesecake.
Mix in the Cream and Zests
Add the sour cream, lemon zest, lime zest, lemon juice, and lime juice into the cream cheese mixture. Mix until everything is well combined, and the texture is luxurious and creamy.
Combine and Bake
Carefully pour the cheesecake mixture over the chilled biscuit crust, smoothing the top with a spatula. Place the cheesecake in the preheated oven and bake for 45-50 minutes. The center should be set but still slightly wobbly when you gently jiggle the pan.
Cool the Cheesecake
Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool gradually in the oven for about 1 hour. This slow cooling helps prevent cracking.
Add Cherry Preserves
After the cheesecake has cooled down, spread the cherry preserves evenly over the top, creating a vibrant layer of cherry sweetness.
Garnish with Pistachios
Sprinkle the roughly chopped pistachios over the cherry layer, adding a delightful crunch and a pop of color that contrasts beautifully with the smooth cheesecake.
Chill Before Serving
Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to set properly.
Notes
Storage
Once set, the cheesecake can be wrapped and stored in the refrigerator for up to a week, making it a perfect dessert to prepare ahead of time.
Serving Suggestions
This cheesecake pairs excellently with a drizzle of fresh cream or a scoop of vanilla ice cream to enhance its creamy texture and vibrant flavors.
Variations
Feel free to substitute the cherry preserves with other fruit preserves or fresh fruits for a twist on this delightful dessert. Consider using raspberries or strawberries for a different flavor profile.
Texture Checks
Remember, the cheesecake should be soft and creamy in the center once baked, with a firm but tender edge. If you prefer a firmer texture, you can bake it a little longer.
Garnishing
For added presentation, consider adding extra zest on top for visual appeal or even a few whole cherries for decoration.
Egg Substitutes
If you are looking for a vegan alternative, consider using a plant-based cream cheese and egg substitutes to create a dairy-free version of this cheesecake.
Cook techniques
Crushing Digestive Biscuits
Crush the digestive biscuits into fine crumbs for a smooth base. You can use a food processor or place them in a plastic bag and crush them with a rolling pin.
Mixing the Crust
Combine the crushed biscuits with melted butter until fully incorporated. The mixture should resemble wet sand, making it easy to press into the tin.
Making the Cheesecake Filling
Beat the cream cheese and sugar until smooth and creamy. This is crucial for a silky texture and to avoid lumps in the cheesecake.
Incorporating Eggs
Add the eggs one at a time, ensuring each is fully mixed before adding the next. This helps maintain the mixture’s airiness and prevents overmixing.
Mixing in Sour Cream and Citrus Zests
Blend in sour cream, lemon zest, lime zest, lemon juice, and lime juice until well combined. This adds flavor and creaminess to the cheesecake.
Baking the Cheesecake
Bake in a preheated oven until the center is set but slightly wobbly. This allows for a creamier texture once cooled.
Cooling the Cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool gradually to prevent cracks. This step helps maintain its integrity.
Adding Cherry Preserves
Spread cherry preserves evenly over the cooled cheesecake for a sweet and tangy layer that complements the citrus flavors.
Garnishing with Pistachios
Sprinkle chopped pistachios on top for added texture and a nutty flavor that contrasts beautifully with the creamy cheesecake.
FAQ
Can I use a different type of crust?
Yes, you can use graham cracker crumbs or another type of biscuit for the crust if you prefer.
How do I know when the cheesecake is done baking?
The cheesecake should be set in the center but still slightly wobbly. It will firm up as it cools.
Can I use frozen cherries instead of cherry preserves?
Yes, you can use frozen cherries, but make sure to cook them down to a jam-like consistency before spreading them on the cheesecake.
Is it possible to make this cheesecake gluten-free?
Yes, you can substitute the digestive biscuits with gluten-free options to make the crust gluten-free.
How long can I store the cheesecake in the refrigerator?
The cheesecake can be stored in the refrigerator for up to 5 days, well-covered to maintain freshness.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Make sure to wrap it tightly to prevent freezer burn.
What can I substitute for sour cream?
Greek yogurt can be used as a substitute for sour cream, providing a similar creamy texture and tangy flavor.
Conclusion
Savor the unique combination of zesty lemon and lime with sweet cherry and crunchy pistachio in this Lemon Lime Cherry Pistachio Cheesecake. Its delightful balance of flavors and textures creates a refreshing dessert that is sure to impress at any gathering. Chill, serve, and enjoy the burst of citrus and cherry flavors complemented by the delightful crunch of pistachios—perfect for ending any meal on a refreshing note.
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Lemon Lime Cherry Pistachio Cheesecake
Ingredients
Method
- Preheat your oven to 160°C (320°F) and grease a 23cm springform baking tin.
- Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press firmly into the base of the tin and chill.
- Beat the cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in the sour cream, lemon and lime zests, and juices until combined.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 45-50 minutes until the center is set but slightly wobbly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour.
- Spread cherry preserves over the top and sprinkle chopped pistachios.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
