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Lemon-Lime Cherry Pistachio Cheesecake

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A vibrant dessert that combines zesty lemon and lime flavors with rich cherries and crunchy pistachios, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1/2 cup chopped pistachios
  • 1/2 cup chopped cherries
  • Whipped cream
  • Whole cherries and chopped pistachios for garnish

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until well combined.
  3. Press the crumb mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove from oven to cool.
  4. Beat the cream cheese and sugar in a large bowl with an electric mixer until smooth, about 3 minutes.
  5. Add the vanilla extract, lemon juice, lime juice, lemon zest, and lime zest to the cream cheese mixture. Mix until smooth.
  6. Incorporate the eggs one at a time, beating well after each addition.
  7. Stir in the chopped pistachios and cherries, folding them into the batter.
  8. Pour the cheesecake batter onto the cooled crust, smoothing the top with a spatula.
  9. Bake the cheesecake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
  10. Turn off the oven and leave the cheesecake inside for an additional hour.
  11. Remove the cheesecake from the oven and cool to room temperature.
  12. Chill in the refrigerator for at least 4 hours or overnight.
  13. Top with whipped cream and garnish with whole cherries and chopped pistachios before serving.

Notes

Ensure the cream cheese is fully softened for a smooth texture. Using a water bath can prevent cracking.

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