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Lemon-Lime Cherry Pistachio Cheesecake

Lemon-Lime Cherry Pistachio Cheesecake

Experience the best of lemon, lime, and cherry flavors in this vibrant Lemon-Lime Cherry Pistachio Cheesecake, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
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 Consider using brown sugar for deeper flavor.
  • 0.5 cups Unsalted Butter Melted, can use dairy-free butter for lactose-free option.
For the Filling
  • 2 packages Cream Cheese Ensure at room temperature for smooth mixing.
  • 1 teaspoon Vanilla Extract Feel free to experiment with almond extract.
  • 3 Eggs Best mixed if at room temperature.
  • 0.5 cups Fresh Lemon Juice Fresh juice is preferred.
  • 0.25 cups Fresh Lime Juice Fresh juice for better flavor.
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lime Zest
For the Mix-Ins
  • 0.5 cups Chopped Pistachios Ensure they’re roughly chopped.
  • 1 cups Chopped Cherries Drain if using frozen cherries.
For the Topping
  • 2 cups Whipped Cream A must for perfect finishing touch!
  • 0.5 cups Whole Cherries For garnish.
  • 0.25 cups Chopped Pistachios For garnish.

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Medium Bowl
  • Large mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Mix together graham cracker crumbs, sugar, and melted butter; press into prepared pan. Bake for 10 minutes; cool completely.
  3. In a large bowl, beat softened cream cheese and granulated sugar until smooth.
  4. Add vanilla extract; mix in eggs one at a time until combined.
  5. Stir in lemon juice, lime juice, lemon zest, and lime zest until well blended.
  6. Fold in chopped pistachios and cherries gently.
  7. Pour filling over cooled crust and smooth the top. Bake for 50-60 minutes until edges are set.
  8. Turn off oven; let cheesecake cool inside for 1 hour with door slightly ajar.
  9. Refrigerate for at least 4 hours or overnight before serving.
  10. Serve with whipped cream, whole cherries, and chopped pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Fresh ingredients yield the best flavors; ensure cream cheese and eggs are at room temperature for the smoothest filling.

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