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Luscious Lemon-Lime Cherry Pistachio

Luscious Lemon-Lime Cherry Pistachio Bliss in Every Bite

Experience the delightful combination of citrus zest and creamy cheesecake in this Luscious Lemon-Lime Cherry Pistachio dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs You can substitute with crushed cookies like vanilla wafers.
  • 1/4 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 1/2 cup Unsalted Butter Margarine can be used for a dairy-free option.
For the Filling
  • 16 oz Cream Cheese Full-fat yields the best results.
  • 1/2 cup Sour Cream Greek yogurt is a rich dairy-free alternative.
  • 1 cup Heavy Cream Coconut cream can be used for a lighter version.
  • 3 large Eggs Consider flax eggs for a vegan adaptation.
  • 1 tbsp Lemon Zest Lime zest can be used interchangeably.
  • 1 tbsp Lime Zest Adding more lemon zest can intensify the tartness.
  • 1/3 cup Fresh Lemon Juice Bottled juice can work if pressed for time.
  • 1/3 cup Fresh Lime Juice Additional lemon juice can serve as a substitute.
  • 1 tsp Vanilla Extract Almond extract offers an interesting twist.
For the Topping
  • 1 cup Cherry Pie Filling Fresh or frozen cherries are delightful alternatives.
  • 1/2 cup Chopped Pistachios Substitute with almonds or pecans for variety.
  • 1/4 cup Fresh Mint Leaves Optional for garnish.

Equipment

  • Springform Pan
  • Mixing Bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions for Luscious Lemon-Lime Cherry Pistachio Cheesecake Delight
  1. Preheat your oven to 325°F (163°C) and lightly grease the springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes and let cool.
  3. Beat softened cream cheese until smooth. Gradually add sugar and then incorporate sour cream, heavy cream, eggs, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract.
  4. Pour the filling into the cooled crust and bake for approximately 1 hour until edges are set but center is slightly jiggly.
  5. Turn off oven and crack the door open slightly, letting cheesecake cool inside for 1 hour. Then cool at room temperature before refrigerating.
  6. Chill cheesecake for at least 4 hours or overnight for the best flavor.
  7. Just before serving, remove cheesecake from the pan, spread cherry pie filling on top, and sprinkle with pistachios. Garnish with mint leaves if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 800IUVitamin C: 2mgCalcium: 70mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Avoid over-mixing to prevent cracks in the cheesecake.

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