Luscious Lemon-Lime Cherry Pistachio Cheesecake
A stunning dessert that combines zesty lemon and lime flavors with sweet cherries and crunchy pistachios on a buttery graham cracker crust.
Ingredients
Crust
- 1.5 cups crispy graham cracker crumbs
- 0.5 cup unsalted butter, melted
Filling
- 1 cup cream cheese, softened Ensure it's softened for a smooth mixture.
- 1 cup sour cream Can be substituted with Greek yogurt for a similar effect.
- 0.75 cup sugar
- 0.5 cup fresh lemon juice
- 0.25 cup lime juice
- 2 cups pitted and halved cherries Can be substituted with strawberries or raspberries.
- 0.5 cup chopped pistachios Or substitute with other nuts like walnuts or almonds.
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time for best results.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan, creating a solid crust.
Filling
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add in the sour cream, lemon juice, and lime juice, mixing until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the pitted cherries and chopped pistachios.
- Pour the cheesecake mixture over the prepared crust in the springform pan. Ensure it spreads evenly.
Baking
- Bake for 45-50 minutes or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool before refrigerating. Let it chill for at least 4 hours before serving.
Notes
For garnishing, add a dollop of fresh whipped cream or a sprinkle of additional chopped pistachios. Store any leftovers covered in the refrigerator for up to 5 days.