If you’re searching for a show-stopping dessert that bursts with vibrant flavors, this Lemon-Lime Cherry Pistachio Cheesecake is for you. The tangy citrus base, juicy cherries, and crunchy pistachios come together in a creamy cheesecake that’s as delightful to eat as it is to look at. Perfect for celebrations or when you want to treat yourself to a gourmet dessert.
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup finely chopped pistachios
- ⅓ cup unsalted butter, melted
Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ¼ cup fresh lemon juice
- 2 tbsp fresh lime juice
- 1 tbsp lemon zest
- 1 tbsp lime zest
- ½ cup sour cream
Topping:
- 1 cup fresh cherries, pitted and halved
- ¼ cup pistachios, roughly chopped
- Optional: Whipped cream for garnish
Equipment
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Citrus zester
- Spatula
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C). Grease the springform pan lightly.
- In a mixing bowl, combine graham cracker crumbs, chopped pistachios, and melted butter. Mix until evenly combined.
- Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add eggs, one at a time, mixing well after each addition.
- Mix in the lemon juice, lime juice, lemon zest, lime zest, and sour cream until fully incorporated.
Step 3: Assemble and Bake
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 4: Chill and Add Toppings
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight.
- Top with fresh cherries, chopped pistachios, and optional whipped cream before serving.
Tips
- To make pitting cherries easier, use a cherry pitter or the flat side of a knife to remove the pits.
- For a nuttier crust, lightly toast the pistachios before mixing them into the crust.
- Always use full-fat cream cheese for the creamiest cheesecake.
This Lemon-Lime Cherry Pistachio Cheesecake is a masterpiece of flavors and textures. The refreshing citrus, sweet cherries, and nutty pistachios create a dessert that’s both elegant and irresistible. Serve it at your next gathering and watch it disappear!
Lemon-Lime Cherry Pistachio Cheesecake Recipe | Delightful Dessert
Bright, zesty, and luxurious, this Lemon-Lime Cherry Pistachio Cheesecake combines refreshing citrus, juicy cherries, and crunchy pistachios for the ultimate dessert experience.
Equipment
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Citrus zester
- Spatula
Ingredients
- Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup finely chopped pistachios
- ⅓ cup unsalted butter melted
- Cheesecake Filling:
- 24 oz 3 blocks cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ¼ cup fresh lemon juice
- 2 tbsp fresh lime juice
- 1 tbsp lemon zest
- 1 tbsp lime zest
- ½ cup sour cream
- Topping:
- 1 cup fresh cherries pitted and halved
- ¼ cup pistachios roughly chopped
- Optional: Whipped cream for garnish
Instructions
- Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C). Grease the springform pan lightly.
- In a mixing bowl, combine graham cracker crumbs, chopped pistachios, and melted butter. Mix until evenly combined.
- Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add eggs, one at a time, mixing well after each addition.
- Mix in the lemon juice, lime juice, lemon zest, lime zest, and sour cream until fully incorporated.
- Step 3: Assemble and Bake
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Step 4: Chill and Add Toppings
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight.
- Top with fresh cherries, chopped pistachios, and optional whipped cream before serving.
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