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Lemon-Lime Cherry Pistachio Cheesecake

A visually stunning and deliciously tangy cheesecake with zesty lemon, lime, cherry swirls, and a crunchy pistachio topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed graham crackers Or use crushed Oreos for a chocolate twist.
  • 0.5 cups unsalted butter, melted Ensure it is thoroughly melted for mixing.
  • 0.333 cups granulated sugar
For the Filling
  • 16 oz cream cheese, softened Use full-fat for best results.
  • 1 cup granulated sugar For sweetness and consistency.
  • 3 large eggs At room temperature for smooth mixing.
  • 1 whole lemon, zest and juice
  • 1 whole lime, zest and juice
  • 1 tsp vanilla extract
For the Topping
  • 1 cup fresh cherries, pitted and halved
  • 0.5 cup shelled pistachios, roughly chopped
  • to taste whipped cream or extra cherries for garnish Optional.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix well and press into the bottom of a 9-inch springform pan.
  3. In another bowl, blend the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Mix in the lemon and lime zest, juices, and vanilla extract.
  4. Gently fold the halved cherries into the cheesecake batter.
Baking
  1. Pour the cheesecake filling over the crust and smooth the top. Bake for 55-60 minutes, until set around the edges with a slight jiggle in the center.
  2. Once baked, turn off the oven and crack the door. Let the cheesecake cool in the oven for about an hour, then transfer to the refrigerator for at least 4 hours, preferably overnight.
Serving
  1. When ready to serve, sprinkle the chopped pistachios on top and arrange the cherry halves on the cheesecake.
  2. Optionally, add a dollop of whipped cream before serving.

Notes

If desired, use chocolate sandwich cookies for the crust for a richer flavor. Store leftovers in an airtight container in the fridge for up to 5 days. Feel free to experiment with other fruits or nuts.