Go Back

Lemon-Lime Cherry Pistachio Cheesecake

A refreshing cheesecake with citrus zest, sweet cherries, and crunchy pistachios, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Dessert, Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs Creates a crispy, buttery base.
  • 0.25 cups 1/4 cup sugar Sweetens the crust.
  • 0.5 cups 1/2 cup unsalted butter, melted Enhances the crust's texture.
For the filling
  • 24 ounces 3 packages (8 ounces each) cream cheese, softened Main ingredient for a creamy filling.
  • 1 cup 1 cup sugar Sweetens the filling.
  • 1 teaspoon 1 teaspoon vanilla extract Adds warmth to the flavor.
  • 3 large 3 large eggs Provides structure and creaminess.
  • 0.25 cups 1/4 cup fresh lemon juice Provides zest.
  • 0.25 cups 1/4 cup fresh lime juice Adds lively citrus flavor.
  • 1 tablespoon 1 tablespoon lemon zest Enhances lemon flavor.
  • 1 tablespoon 1 tablespoon lime zest Delivers intense lime fragrance.
  • 0.5 cups 1/2 cup chopped pistachios Offers crunch and nuttiness.
  • 0.5 cups 1/2 cup chopped cherries Adds color and sweetness.
For serving
  • Whipped cream For topping.
  • Whole cherries and chopped pistachios for garnish Beautifies the dessert.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture evenly into the bottom of the prepared pan to form a solid crust. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3 minutes. Add the vanilla extract, lemon juice, lime juice, lemon zest, and lime zest, mixing until well blended.
  4. Add the eggs one at a time, beating well after each addition, then stir in the chopped pistachios and cherries.
Baking
  1. Pour the cheesecake batter into the cooled crust and smooth the top. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
  2. Remove from the oven and let it cool to room temperature.
Chilling and Serving
  1. Chill the cheesecake in the refrigerator for at least 4 hours or ideally overnight. Before serving, top each slice with whipped cream and garnish with whole cherries and chopped pistachios.

Notes

Consider incorporating other fruits like blueberries or raspberries for added flavor. Let cream cheese soften for a smoother filling, and consider using a water bath for a creamier texture.