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Luscious Lemon-Lime Cherry Pistachio Cheesecake

A delightful dessert that combines the vibrant flavors of citrus and cherries with the creamy richness of cheesecake, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs providing a sweet and crunchy crust
  • 0.25 cups unsalted butter, melted for binding and richness
  • 1 tbsp sugar to enhance the crust's sweetness
  • 0.25 cups pistachios, finely chopped adding a nutty crunch
For the cheesecake filling
  • 2 cups cream cheese, softened for a smooth and creamy filling
  • 1 cup sour cream richness and tanginess combined
  • 0.75 cups sugar sweetening the cheesecake
  • 3 large eggs contributing to a rich texture
  • 1 tsp vanilla extract for added depth
  • 1 tbsp lemon juice for brightness
  • 1 tbsp lime juice for zing
  • 1 tsp lemon zest offering aromatic citrus notes
  • 1 tsp lime zest enhancing the flavor further
For the cherry topping
  • 2 cups fresh cherries, pitted and halved creating a fruity topping
  • 0.25 cups sugar for the cherry sauce
  • 1 tbsp lemon juice to balance the flavor
  • 0.5 tbsp cornstarch for thickening the cherry sauce

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and finely chopped pistachios until well incorporated. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat together the softened cream cheese, sour cream, and sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract, lemon juice, lime juice, lemon zest, and lime zest.
  4. Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake
  1. Place the springform pan in the preheated oven and bake for 55-60 minutes.
  2. The edges should be set, but the center should remain slightly jiggly.
  3. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  4. Refrigerate for at least 4 hours, or better yet, overnight.
Prepare the Cherry Topping
  1. In a saucepan over medium heat, combine the fresh cherries, sugar, and lemon juice.
  2. Cook, stirring occasionally for 5-7 minutes, or until the cherries have released their juices.
  3. Mix the cornstarch with 1 tablespoon of cold water to create a slurry, then add it to the cherry mixture and stir until it thickens, about 2 minutes.
  4. Remove from heat and let it cool completely.
Finish and Serve
  1. Spread the cherry topping evenly over the cheesecake.
  2. Garnish with additional pistachios before serving.

Notes

For an elevated taste, use fresh, high-quality ingredients and zest your own lemons and limes. Consider adding almond extract for extra flavor depth or layer lemon curd under the cherry topping for a unique twist. Refrigerate for up to 5 days or freeze for up to 3 months.