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Lemon-Lime Cherry Pistachio Cheesecake

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A delightful dessert blending tart citrus flavors with sweet cherries and crunchy pistachios.

Ingredients

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  • 1 ½ cups graham cracker crumbs
  • ½ cup finely chopped pistachios
  • ¼ cup melted butter
  • 2 tablespoons sugar
  • 3 cups cream cheese, softened
  • 1 cup sour cream
  • ¾ cup granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh cherries, pitted and halved
  • ¼ cup sugar (for topping)
  • 1 tablespoon lemon juice (for topping)
  • 1 tablespoon lime juice (for topping)
  • ¼ cup chopped pistachios (to sprinkle on top)

Instructions

  1. Preheat your oven to 325°F (163°C). Combine the graham cracker crumbs, finely chopped pistachios, melted butter, and sugar in a bowl. Mix until well combined and press firmly into the bottom of a springform pan. Bake for 10 to 12 minutes until slightly golden, then set aside to cool.
  2. Beat the softened cream cheese until creamy and smooth. Gradually add in the granulated sugar, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract. Mix until well incorporated. Add the eggs one at a time, ensuring each is fully mixed.
  3. Pour the cheesecake batter over the cooled crust and spread it evenly. Bake for 50 to 60 minutes until the center is slightly jiggly. Turn off the oven, leave the door ajar, and allow to cool in the oven for about an hour. Refrigerate for at least four hours to set.
  4. Place the pitted cherries in a saucepan along with sugar, lemon juice, and lime juice. Cook on medium heat for about 5 to 7 minutes until cherries soften and release their juices. Let cool.
  5. Spread the cooled cherry topping over the cheesecake and sprinkle with chopped pistachios just before serving.

Notes

For best results, use room temperature cream cheese and avoid overmixing after adding eggs.

Nutrition

Find it online: https://yummyfirst.com/lemon-lime-cherry-pistachio-cheesecake-4/