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Citrus Pistachio Cherry Cheesecake** Recipe

Citrus Pistachio Cherry Cheesecake** Recipe
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★★★★★

4.9 from 14 reviews

Indulge in the delightful flavors of Citrus Pistachio Cherry Cheesecake with a crunchy pistachio crust, creamy cheesecake filling, and a luscious cherry topping. This decadent dessert is a perfect blend of sweet and tangy, making it a show-stopping treat for any occasion.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup pistachios, finely chopped
  • 1/4 cup granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the cheesecake filling:

  • 3 (8-ounce) packages full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) sour cream
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature

For the cherry topping:

  • 1 (21-ounce) can cherry pie filling

    • For the garnish:

    • 1/4 cup toasted pistachios, chopped

Instructions

  1. Prepare the crust: Preheat your oven to 175°C (350°F). In a medium bowl, mix the graham cracker crumbs, chopped pistachios, and sugar. Add the melted butter and stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 160°C (325°F).
  2. Make the filling: In a large bowl, use a stand mixer or hand mixer to beat the cream cheese and sugar until smooth. Beat in the sour cream, lemon juice, and vanilla extract. Add the eggs one at a time on low speed, mixing just until combined after each addition.
  3. Bake the cheesecake: Pour the filling over the cooled crust. Place the springform pan in a large roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath. Bake for 60-75 minutes, or until the edges are set and the center has a slight jiggle.
  4. Cool and chill: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove it from the oven and the water bath, and let it cool completely on a wire rack. Once at room temperature, cover and refrigerate for at least 6 hours, or overnight.
  5. Garnish and serve: Remove the cheesecake from the pan. Spoon the cherry pie filling over the top. Sprinkle with chopped pistachios. Slice and serve.

Notes

  • For a citrus twist, add some lemon or orange zest to the cheesecake filling.
  • You can customize the topping with fresh berries or a drizzle of chocolate sauce.

Nutrition

Keywords: Citrus Pistachio Cherry Cheesecake, Cheesecake Recipe, Pistachio Crust, Cherry Topping, Dessert

Find it online: https://maicook.com/citrus-pistachio-cherry-cheesecake-recipe/