Lemon Lime Cherry Pistachio Cheesecake

why make this recipe

Lemon Lime Cherry Pistachio Cheesecake is a delightful dessert that brings together tangy citrus flavors with the sweetness of cherries and the crunch of pistachios. This cheesecake is not only visually appealing but also a treat for your taste buds. Whether you’re celebrating a special occasion or simply indulging in a weekend treat, this cheesecake is sure to impress your friends and family.

how to make Lemon Lime Cherry Pistachio Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup sugar
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1 cup sweet cherries, pitted and halved
• 1/2 cup pistachios, chopped
• Zest of 1 lemon
• Zest of 1 lime

Directions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Add sour cream and sugar, mixing until well combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in lemon juice, lime juice, lemon zest, and lime zest.
5. Gently fold in the sweet cherries and chopped pistachios.
6. Pour the cheesecake mixture over the crust in the springform pan.
7. Bake for about 55-60 minutes or until the center is set but slightly jiggly.
8. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
9. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

how to serve Lemon Lime Cherry Pistachio Cheesecake

Serve this cheesecake chilled for the best flavor. You can top it with whipped cream, additional cherries, or a sprinkle of chopped pistachios for an extra touch. It is perfect for birthdays, holiday gatherings, or even as a sweet end to a simple family dinner.

how to store Lemon Lime Cherry Pistachio Cheesecake

Store leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to five days. If you want to keep it longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and store them in a freezer-safe container. Thaw in the fridge when ready to enjoy.

tips to make Lemon Lime Cherry Pistachio Cheesecake

• Make sure your cream cheese is at room temperature for easier mixing.
• Don’t skip the cooling step in the oven; it helps prevent cracks on the surface.
• Feel free to adjust the amount of lemon and lime juice to suit your taste preference.
• Use fresh cherries when in season for the best flavor, but you can also use frozen cherries if needed.

variation

You can experiment with different fruits like raspberries or strawberries instead of cherries. For a nut-free version, simply leave out the pistachios.

FAQs

1. Can I use a different type of crust?
Yes, you can use an oreo crust or a nut crust if you prefer.

2. How can I tell when the cheesecake is done?
The center should be set but still slightly jiggly. It will firm up as it cools.

3. Is it necessary to refrigerate the cheesecake overnight?
For the best texture and flavor, it’s recommended to refrigerate it overnight, but it can be served after 4 hours if you’re in a hurry.

Lemon Lime Cherry Pistachio Cheesecake

A delightful dessert combining tangy citrus flavors, sweet cherries, and crunchy pistachios, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Crust

• 1.5 cups 1 1/2 cups graham cracker crumbs
• 0.5 cups 1/2 cup unsalted butter, melted

Cheesecake Filling

• 1 cups 1 cup cream cheese, softened Make sure the cream cheese is at room temperature for easier mixing.
• 1 cups 1 cup sour cream
• 1 cups 1 cup sugar
• 3 large 3 large eggs
• 0.25 cups 1/4 cup fresh lemon juice
• 0.25 cups 1/4 cup fresh lime juice
• 1 cups 1 cup sweet cherries, pitted and halved Use fresh cherries for best flavor.
• 0.5 cups 1/2 cup pistachios, chopped Optional for nut-free variation.
• 1 whole Zest of 1 lemon
• 1 whole Zest of 1 lime

Method

 

Preparation

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Add sour cream and sugar, mixing until well combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in lemon juice, lime juice, lemon zest, and lime zest.
5. Gently fold in the sweet cherries and chopped pistachios.
6. Pour the cheesecake mixture over the crust in the springform pan.

Baking

1. Bake for about 55-60 minutes or until the center is set but slightly jiggly.
2. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
3. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

Serve chilled for best flavor. Top with whipped cream, additional cherries, or chopped pistachios. Store leftovers in an airtight container for up to five days.