Lemon-Lime Cherry Pistachio Cheesecake

If you’re craving a dessert that’s rich, creamy, and bursting with vibrant flavors, this Lemon-Lime Cherry Pistachio Cheesecake is for you! The zesty combination of lemon and lime pairs beautifully with the crunch of pistachios and the sweet-tart cherries. It’s a show-stopping treat perfect for any occasion!

Why You’ll Love This Cheesecake

• Bright & Refreshing: The citrusy lemon-lime flavor balances the richness of the cheesecake.
• Nutty Crunch: Pistachios add a delightful texture and flavor contrast.
• Berry Sweetness: Cherries bring natural sweetness and a pop of color.
• No-Fail Creamy Texture: A smooth and luscious filling with a buttery crust.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup finely chopped pistachios
• ¼ cup sugar
• 6 tbsp melted butter

For the Cheesecake Filling:

• 24 oz cream cheese (softened)
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• Zest of 1 lemon & 1 lime
• 2 tbsp lemon juice
• 1 tbsp lime juice

For the Cherry Topping:

• 2 cups fresh or frozen cherries (pitted)
• ¼ cup sugar
• 1 tbsp cornstarch mixed with 2 tbsp water
• ½ tsp vanilla extract

For Garnish:

• ¼ cup chopped pistachios
• Lemon & lime zest

Tools You’ll Need

• 9-inch springform pan
• Electric mixer
• Medium saucepan
• Mixing bowls

How to Make Lemon-Lime Cherry Pistachio Cheesecake

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, pistachios, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a greased springform pan.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

5. In a large bowl, beat cream cheese and sugar until smooth.
6. Add eggs one at a time, mixing well after each addition.
7. Stir in vanilla, sour cream, lemon zest, lime zest, lemon juice, and lime juice.
8. Pour the filling over the crust and smooth the top.

Step 3: Bake the Cheesecake

9. Place the cheesecake in the oven and bake for 50–55 minutes, or until the center is just set.
10. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
11. Refrigerate for at least 4 hours or overnight.

Step 4: Make the Cherry Topping

12. In a saucepan, cook cherries and sugar over medium heat for 5 minutes.
13. Stir in the cornstarch mixture and simmer until thickened. Remove from heat and add vanilla.
14. Let the topping cool before spreading it over the chilled cheesecake.

Step 5: Garnish & Serve

15. Sprinkle chopped pistachios and extra lemon-lime zest on top.
16. Slice and enjoy your citrusy, nutty, and fruity masterpiece!

Tips for the Best Cheesecake

• Use Room Temperature Ingredients: This ensures a smooth and creamy filling.
• Avoid Overmixing: Too much air in the batter can cause cracks.
• Water Bath Alternative: Place a pan of hot water on the bottom rack while baking to keep the cheesecake moist.
• Chill Overnight: The longer it sets, the better the texture and flavor.

How to Store

• Refrigerate: Keep leftovers in an airtight container for up to 5 days.
• Freeze: Wrap individual slices and freeze for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions

Can I use bottled lemon and lime juice?
Fresh juice gives the best flavor, but bottled works in a pinch.

What can I use instead of graham crackers?
Try digestive biscuits, vanilla wafers, or crushed shortbread cookies.

Can I make this without a springform pan?
A deep dish pie pan works, but slicing might be trickier.

Conclusion

This Lemon-Lime Cherry Pistachio Cheesecake is a perfect blend of tangy, nutty, and sweet flavors. Whether for a celebration or just a treat-yourself moment, it’s bound to impress!

Let me know if you try it, and don’t forget to share your pictures!

Preparation Time: 20 minutes
Cooking Time: 55 minutes
Chilling Time: 4+ hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 7g | Carbohydrates: 45g | Fat: 25g | Fiber: 2g | Sodium: 280mg

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