Description
Indulge in the delightful combination of tangy lemon and lime paired with sweet cherries and crunchy pistachios in this luscious cheesecake. Creamy, zesty, and perfectly balanced, this dessert is a showstopper for any occasion.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup shelled pistachios (finely chopped)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
For the filling:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- zest of 1 lemon
- zest of 1 lime
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon vanilla extract
For the topping:
- 1 cup cherry pie filling
- ¼ cup chopped pistachios
- whipped cream (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in sour cream, flour, lemon and lime zest, lemon and lime juice, and vanilla extract until fully combined.
- Bake the cheesecake: Pour the filling over the crust and smooth the top. Bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Chill and serve: Remove from oven and refrigerate for at least 4 hours or overnight. Before serving, top with cherry pie filling and sprinkle with chopped pistachios. Add whipped cream if desired.
In a medium bowl, combine graham cracker crumbs, chopped pistachios, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Notes
- For extra citrus flavor, add more zest or a splash of lemon-lime soda to the filling.
- Use fresh cherries if in season for the topping.
