Description
Luscious Lemon-Lime Cherry Pistachio Cheesecake is a luxurious dessert with a creamy citrus base, sweet cherry topping, and a crunchy pistachio finish. It’s a perfect blend of tangy, sweet, and nutty flavors that looks as elegant as it tastes.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- Zest and juice of 1 lemon
- Zest and juice of 1 lime
- 1 teaspoon vanilla extract
- 1 can (21 oz) cherry pie filling or 2 cups fresh cherry compote
- 1/2 cup pistachios, shelled and roughly chopped
Instructions
- Preheat oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.
- Mix graham cracker crumbs with melted butter and press into the pan base. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lime juice, lemon and lime zests, and vanilla extract until well combined.
- Pour batter over crust and gently tap to remove air bubbles.
- Bake for 55–65 minutes, or until edges are set and center is slightly jiggly.
- Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight until fully set.
- Before serving, top with cherry pie filling and sprinkle with chopped pistachios.
Notes
- Add citrus zest to the crust for extra lemon-lime flavor.
- Use a chocolate cookie crust for a richer variation.
- Ensure cheesecake cools slowly to minimize cracking.
- To freeze, wrap slices or whole cake well and store up to 2 months.
- Best served chilled. Do not reheat.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 26g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg