Luscious Lemon-Lime Cherry Pistachio Cheesecake
A vibrant and creamy cheesecake that combines the freshness of lemon and lime with pistachios and cherries, perfect for any occasion.
Ingredients
Crust
- 1.5 cups pistachio nuts, shelled Finely chopped
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened Allow to soften at room temperature
- 1 cup powdered sugar Adjust to taste for sweetness
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling For topping
- As needed Whipped cream for serving Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the pistachio nuts until finely chopped.
- In a mixing bowl, combine the chopped pistachios, granulated sugar, and melted butter, then press this mixture into the bottom of a 9-inch springform pan to form a firm crust.
- Bake the crust for 10 minutes and let it cool completely.
Making the Filling
- In a large bowl, beat the cream cheese until smooth.
- Gradually add in the powdered sugar, lemon juice, lime juice, and vanilla extract, mixing until well combined.
- Pour the cream cheese mixture over the cooled crust, smoothing the top.
- Drop spoonfuls of cherry pie filling on top and swirl with a knife.
Chilling
- Refrigerate for at least 4 hours or overnight.
Serving
- Serve chilled with whipped cream, if desired.
Notes
For best flavor and texture, consume fresh. Store leftovers in an airtight container in the refrigerator for about a week. Can be frozen for up to a month.