Lemon-Lime Cherry Pistachio Cheesecake

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Lemon-Lime Cherry Pistachio Cheesecake: A Zesty, Fruity, and Nutty Delight

Looking for a cheesecake that’s bursting with refreshing citrus, vibrant cherries, and a nutty crunch? This Lemon-Lime Cherry Pistachio Cheesecake is a colorful twist on the classic dessert, bringing together creamy indulgence and zesty brightness in every bite. It’s the perfect showstopper for spring and summer gatherings!

Ingredients

For the Crust:

  • 200g (7 oz) graham crackers or digestive biscuits, crushed
  • 75g (1/3 cup) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, for added sweetness)

For the Cheesecake Filling:

  • 450g (16 oz) cream cheese, softened to room temperature
  • 200g (1 cup) sour cream
  • 100g (1/2 cup) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon finely grated lime zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 200g (7 oz) fresh cherries, pitted and chopped (or thawed if using frozen)
  • 50g (1/3 cup) shelled pistachios, roughly chopped

Optional Toppings:

  • Fresh cherries
  • Chopped pistachios
  • Extra lemon or lime zest for garnish

Instructions

1. Prepare the Crust:

  1. Preheat your oven to 175°C (350°F). Line the bottom of a springform pan (about 8 or 9 inches) with parchment paper.
  2. In a mixing bowl, combine the crushed graham crackers with melted butter and sugar. Stir until the mixture resembles wet sand.
  3. Press the crust firmly into the bottom of the prepared pan. Bake for 8–10 minutes or until lightly golden. Let it cool while you make the filling.

2. Make the Cheesecake Filling:

  1. In a large bowl, beat the cream cheese until smooth and creamy.
  2. Add the sour cream and sugar and beat again until fully combined.
  3. Mix in the eggs one at a time, then stir in the vanilla extract, lemon zest, lime zest, lemon juice, and lime juice.
  4. Gently fold in the chopped cherries and pistachios.

3. Bake the Cheesecake:

  1. Pour the cheesecake filling over the cooled crust and smooth the top.
  2. Bake in a preheated oven at 160°C (320°F) for about 50–60 minutes, or until the center is just set and slightly wobbly.
  3. Turn off the oven, crack the door open, and let the cheesecake cool gradually inside for 30 minutes.
  4. Transfer to the fridge and chill for at least 4 hours, preferably overnight.

4. Garnish and Serve:

Top the cheesecake with fresh cherries, a sprinkle of pistachios, and a touch of lemon or lime zest just before serving. Slice and enjoy this citrusy, fruity treat!

Tips for Success

  • Don’t overmix the batter once you add the eggs—this prevents cracking.
  • Use room temperature ingredients for a silky-smooth texture.
  • For a more intense citrus kick, add a few drops of natural lemon or lime extract.

Storage

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. It also freezes well for up to 2 months—just wrap it tightly.

 

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