Lemon Lime Cherry Delight (Print Version)
# Ingredients:
→ Crust
01 -
1/2 cup melted unsalted butter
02 -
1/4 cup granulated sugar
03 -
1 1/2 cups crushed graham crackers
→ Filling
04 -
3 blocks (8 oz each) softened cream cheese
05 -
1 cup of sugar
06 -
1 tsp of pure vanilla extract
07 -
3 eggs, large
08 -
1/4 cup lime juice, freshly squeezed
09 -
1/4 cup lemon juice, freshly squeezed
10 -
1 tbsp of grated lime zest
11 -
1 tbsp of grated lemon zest
12 -
1/2 cup finely chopped cherries
13 -
1/2 cup finely chopped pistachios
→ Toppings and Garnish
14 -
Whole cherries
15 -
Fresh whipped cream
16 -
Crushed pistachios
# Instructions:
01 -
Start by heating your oven to 325°F (163°C). Take a 9-inch springform pan and grease it lightly. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until combined. Push this mixture firmly into the prepared pan to make an even layer. Pop it in the oven for 10 minutes, then let it cool outside for a bit.
02 -
Grab a large bowl and whisk together the cream cheese and sugar until it’s creamy. Pour in the vanilla and blend it gently. Add the eggs one by one, making sure to mix each in completely. Stir in the lemon zest, lime zest, lime juice, and lemon juice. Finally, gently fold in the cherries and pistachios.
03 -
Pour the filling over the cooled crust, spreading it out evenly with a spatula. Put it in the oven and bake for 50 to 60 minutes, until the middle part is nearly set.
04 -
Once baked, leave the cheesecake in the oven with the door slightly open to cool for about an hour. After that, put it in the fridge for at least 4 hours, or better yet, overnight.
05 -
Before you slice it up, decorate the cheesecake with whipped cream, some whole cherries, and a sprinkle of crushed pistachios on top.
# Notes:
01 -
For gluten-free, swap out the graham crackers for a gluten-free version. Use plant-based cream cheese and butter if you need it dairy-free.