Luscious Lemon-Lime Cherry Pistachio Cheesecake
A delightful cheesecake bursting with lemon-lime freshness, cherry sweetness, and a crunchy pistachio crust, perfect for any occasion.
Ingredients
Crust
- 1.5 cups graham cracker crumbs buttery and fragrant
- 0.25 cups granulated sugar sweet and sparkly
- 0.5 cups unsalted butter melted, lending richness
- 0.25 cups chopped pistachios vibrant and crunchy
Filling
- 16 oz cream cheese softened until smooth and creamy
- 1 cup sour cream adding a tangy richness
- 0.75 cups granulated sugar for delightful sweetness
- 3 large eggs room temperature for best results
- 1 tbsp fresh lemon juice bright and zesty
- 1 tbsp fresh lime juice sharp and refreshing
- 1 each Zest of 1 lemon fragrant and uplifting
- 1 each Zest of 1 lime adding a citrusy pop
- 1 tsp vanilla extract for depth of flavor
- 0.5 cups cherry puree fresh or frozen, bursting with flavor
- 1 cup fresh cherries pitted and halved, juicy and vibrant
- 0.25 cups cherry preserves or jam sweet and luscious
- 0.25 cups chopped pistachios for garnish, nutty and crunchy
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a small bowl, mix together the graham cracker crumbs, sugar, melted butter, and chopped pistachios. Press this mixture into the bottom of the prepared springform pan.
- Bake the crust for 10-12 minutes, then let it cool.
Mixing the Filling
- In a large mixing bowl, beat the softened cream cheese and sour cream until smooth.
- Gradually add the sugar and mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon juice, lime juice, lemon zest, lime zest, and vanilla extract.
- Gently swirl in the cherry puree.
Baking
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
- Bake for 45-50 minutes until the edges are set and the center is jiggly.
- Turn off the oven and let the cheesecake cool with the door slightly ajar.
Chilling
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Topping
- In a small saucepan, combine fresh cherries and cherry preserves over low heat. Cook for about 5-7 minutes until it thickens slightly.
- Let the cherry topping cool, then lavish over the cheesecake before serving. Sprinkle additional chopped pistachios on top.
Notes
Allow the cheesecake to chill overnight to enhance flavor and texture. For best results, ensure all ingredients are at room temperature before mixing.