Go Back

Lemon-Lime Cherry Pistachio Cheesecake

A dazzling dessert that combines tart and creamy layers topped with a sweet cherry glaze, creating a symphony of flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs finely crushed for a crumbly base
  • 0.5 cups finely chopped pistachios adding a nutty crunch
  • 0.25 cups melted butter binding the crust together
  • 2 tbsp sugar for just the right sweetness in the crust
Filling
  • 3 cups cream cheese softened, creating a rich and creamy filling
  • 1 cups sour cream contributing to a velvety texture
  • 0.75 cups granulated sugar balancing the tartness
  • 4 large eggs giving the cheesecake its structure
  • 1 tbsp lemon zest infusing bright citrus notes
  • 1 tbsp lime zest enhancing the flavor with a zesty kick
  • 0.25 cups fresh lemon juice adding tartness
  • 0.25 cups fresh lime juice countering the sweetness
  • 1 tsp vanilla extract elevating the flavors
Topping
  • 1 cup fresh cherries pitted and halved for a sweet topping
  • 0.25 cups sugar (for topping) sweetening the cherry glaze
  • 1 tbsp lemon juice (for topping) complementing the cherries
  • 1 tbsp lime juice (for topping) enhancing the glaze
  • 0.25 cups chopped pistachios (for topping) adding an artistic finish

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, finely chopped pistachios, melted butter, and sugar.
  3. Press this mixture firmly into the bottom of a springform pan to create a solid crust and bake for 10-12 minutes.
  4. Allow the crust to cool completely before adding the filling.
Filling
  1. In a large mixing bowl, beat the softened cream cheese with a mixer until it reaches a smooth consistency.
  2. Gradually add granulated sugar, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract, beating until well incorporated.
  3. Add the eggs one at a time, beating well after each addition for a light texture.
  4. Pour the cheesecake batter evenly into the cooled crust and bake for 50-60 minutes.
  5. Turn off the oven, crack the door open slightly, and let it cool inside for 1 hour.
  6. Refrigerate the cheesecake for at least 4 hours or overnight if possible.
Topping
  1. In a medium saucepan over medium heat, cook fresh cherries, sugar, lemon juice, and lime juice for 5-7 minutes until the cherries soften.
  2. Allow the mixture to cool to room temperature before topping the cheesecake.
Serving
  1. Once the cheesecake has chilled thoroughly, spread the cherry topping over it and finish with chopped pistachios.
  2. Slice into pieces and serve.

Notes

Ensure cream cheese and sour cream are at room temperature before mixing for a smooth consistency. Consider using a water bath to prevent cracks on the surface.