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Lemon-Lime Cherry Pistachio Cheesecake

Lemon-Lime Cherry Pistachio Cheesecake: A Refreshing Treat

Enjoy this Lemon-Lime Cherry Pistachio Cheesecake, a delightful dessert combining zesty citrus and crunchy pistachios.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free graham cracker crumbs for gluten-free option.
  • 1/4 cup Sugar Consider using coconut sugar for a different flavor.
  • 1/2 cup Unsalted Butter For dairy-free, use plant-based butter.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Use full-fat for best results; dairy-free cream cheese can be substituted.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best taste.
  • 3 large Eggs Ensure eggs are at room temperature.
  • 1/4 cup Fresh Lemon Juice Substitute with bottled lemon juice if fresh isn't available.
  • 1/4 cup Fresh Lime Juice Fresh is preferred for flavor intensity.
  • 1 tablespoon Lemon Zest Use freshly grated for best results.
  • 1 tablespoon Lime Zest
  • 1/2 cup Chopped Pistachios Substitute with chopped walnuts or almonds if desired.
  • 1/2 cup Chopped Cherries Pat dry before adding to avoid excess juice.
For Topping
  • 1 cup Whipped Cream Can be substituted with non-dairy whipped cream.
  • 1/2 cup Whole Cherries For garnish.
  • 1/4 cup Chopped Pistachios For garnish.

Equipment

  • Stand Mixer
  • 9-inch springform pan

Method
 

Instructions
  1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the springform pan and bake for about 10 minutes until lightly golden.
  3. In a stand mixer, beat softened cream cheese and sugar until smooth. Add vanilla extract and mix until combined.
  4. With the mixer on low, add eggs one at a time, ensuring each is fully combined before adding the next.
  5. Gently blend in fresh lemon juice, lime juice, lemon zest, and lime zest. Fold in chopped pistachios and cherries.
  6. Pour the cheesecake batter onto the cooled crust and bake for 50-60 minutes until the edges are set but the center jiggles slightly.
  7. Let the cheesecake cool in the oven with the door slightly ajar for about 1 hour before refrigerating for at least 4 hours or overnight.
  8. Before serving, whip the cream until fluffy and spread it on top of the cheesecake. Garnish with whole cherries and chopped pistachios.

Nutrition

Serving: 1sliceCalories: 370kcalCarbohydrates: 32gProtein: 5gFat: 24gSaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 70mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for a smooth batter. Avoid opening the oven door while baking to prevent cracks.

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