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Lemon-Lime Cherry Pistachio Cheesecake

Lemon-Lime Cherry Pistachio Cheesecake – A Bright Delight!

This Lemon-Lime Cherry Pistachio Cheesecake combines citrus, cherries, and pistachios into a creamy treat everyone will love.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 5 hours
Total Time 6 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free graham cracker crumbs for a gluten-free version.
  • 0.5 cups Sugar Adds sweetness and balance.
  • 0.5 cups Unsalted Butter, Melted Ensure it's fully melted for even mixing.
For the Filling
  • 16 oz Cream Cheese, Softened Must be at room temperature to avoid lumps.
  • 1 cups Sugar Consider using less for a less sweet cheesecake.
  • 1 tsp Vanilla Extract Enhances flavor for a deeper taste.
  • 3 large Eggs Room temperature eggs create a smoother batter.
  • 0.5 cups Fresh Lemon Juice Freshly squeezed is preferred.
  • 0.5 cups Fresh Lime Juice Enhances the citrus profile.
  • 1 tbsp Lemon Zest Freshly zested is best for flavor.
  • 1 tbsp Lime Zest Provides additional citrus notes.
  • 0.5 cups Chopped Pistachios Roughly chop to distribute evenly.
  • 1 cup Chopped Cherries Pat dry to avoid excess moisture.
For the Topping
  • 1 cup Whipped Cream Perfect for dolloping on top before serving.
  • Whole Cherries and Chopped Pistachios For garnish.

Equipment

  • 9-inch springform pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, and press into the prepared pan.
  3. Bake the crust for 10 minutes until golden brown, then let cool completely.
  4. In a large mixing bowl, beat softened cream cheese and 1 cup of sugar until smooth.
  5. Add vanilla extract and mix in eggs one at a time, incorporating lemon juice, lime juice, lemon zest, and lime zest.
  6. Fold in chopped pistachios and cherries, ensuring cherries are patted dry.
  7. Pour filling over the cooled crust and bake for 50-60 minutes until edges are firm and center is slightly jiggly.
  8. Turn off the oven and crack the door, letting the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours.
  9. Serve with whipped cream and garnish with whole cherries and chopped pistachios.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature before mixing to avoid lumps.

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