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Lemon Lime Cherry Pistachio Cheesecake

A tangy and creamy cheesecake topped with sweet cherries and a crunchy pistachio crust, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs For a sturdy and flavorful crust.
  • 0.5 cups pistachios, finely chopped Adds flavor and texture.
  • 0.25 cups sugar Balances the flavors in the crust.
  • 0.25 cups unsalted butter, melted Binds the crust together.
Cheesecake Filling
  • 24 oz cream cheese, softened The creamy core of the cheesecake.
  • 1 cups sour cream Adds tangy richness.
  • 1 cups sugar Sweetens the filling.
  • 3 large eggs Provides structure.
  • 2 teaspoons vanilla extract Enhances flavor.
  • 1 tablespoon lemon zest Brightens flavor.
  • 1 tablespoon lime zest Adds freshness.
  • 0.25 cups fresh lemon juice Adds acidity.
  • 0.25 cups fresh lime juice Boosts citrus profile.
  • 0.25 cups pistachios, chopped For texture in the filling.
Cherry Topping
  • 1 cup fresh or frozen cherries, pitted Sweet topping.
  • 0.25 cups sugar Sweetens the topping.
  • 1 tablespoon lemon juice Brightens cherry flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Grease and line a 9-inch springform pan with parchment paper.
  3. In a medium mixing bowl, combine the graham cracker crumbs, finely chopped pistachios, sugar, and melted butter. Mix well.
  4. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then let it cool.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat together the cream cheese and sour cream until smooth.
  2. Gradually add in sugar, eggs, vanilla extract, lemon zest, lime zest, lemon juice, and lime juice. Beat until fully incorporated.
  3. Gently fold in chopped pistachios.
  4. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  5. Bake for 50-60 minutes or until the center is set.
Cooling and Topping
  1. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours.
  2. In a saucepan, combine cherries, sugar, and lemon juice. Simmer for 10-15 minutes until thickened. Let it cool.
  3. Spoon the cherry topping over the chilled cheesecake before serving.

Notes

Ensure cream cheese is at room temperature for a creamier texture. Consider adding a raspberry or blueberry puree for extra flavor.