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Lemon-Lime Cherry Pistachio Cheesecake

Lemon-Lime Cherry Pistachio Cheesecake for Ultimate Delight

This Lemon-Lime Cherry Pistachio Cheesecake is a creamy, vibrant dessert that balances tangy citrus with sweet cherries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs can substitute with gluten-free graham cracker crumbs
  • 1/4 cup Sugar brown sugar can deepen flavor
  • 1/2 cup Unsalted Butter, melted use vegan butter for dairy-free
For the Filling
  • 16 oz Cream Cheese softened to room temperature
  • 1 teaspoon Vanilla Extract use DIY for natural flavor
  • 3 Large Eggs room temperature
  • 1/3 cup Fresh Lemon Juice fresh juice recommended
  • 1/3 cup Fresh Lime Juice freshly squeezed
  • 1 tablespoon Lemon Zest fresh zest preferred
  • 1 tablespoon Lime Zest fresh is ideal
  • 1/2 cup Chopped Pistachios roughly chopped
  • 1/2 cup Chopped Cherries pat dry before adding
For Serving
  • 1 cup Whipped Cream coconut whipped cream for dairy-free
  • 1 cup Whole Cherries for garnish
  • 1/4 cup Chopped Pistachios for garnish

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted unsalted butter until resembling wet sand. Press into the base of the pan and bake for 10 minutes, then cool.
  3. In a mixing bowl, beat softened cream cheese and 1 cup sugar until smooth. Add vanilla and eggs one at a time, mixing just until incorporated.
  4. Gently stir in fresh lemon juice, lime juice, lemon zest, lime zest, chopped pistachios and cherries until well-blended.
  5. Pour the filling over the cooled crust and bake for 50-60 minutes until nearly set with a slight jiggle in the center.
  6. Turn off the oven, crack the door, and let the cheesecake cool for about 1 hour.
  7. Chill in the refrigerator for at least 4 hours, preferably overnight, to allow flavors to meld and the cheesecake to set.
  8. Remove from the springform pan, top with whipped cream, whole cherries, and chopped pistachios, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 5mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Avoid overmixing after adding eggs to prevent cracks during baking.

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