Lemon Lime Cherry Pistachio Cheesecake: A Vibrant Flavor Symphony

This stunning Lemon Lime Cherry Pistachio Cheesecake combines zesty citrus, sweet-tart cherries, and nutty pistachios in a showstopping dessert. With its buttery pistachio crust, creamy citrus filling, and jewel-like cherry topping, this cheesecake is as beautiful as it is delicious.

Why This Cheesecake Will Wow You

Spectacular presentation – Vibrant layers make it perfect for special occasions
Bright, balanced flavors – Tangy citrus complements sweet cherries and rich pistachios
Delightful textures – Creamy filling meets crunchy crust and juicy topping
Impresses effortlessly – Looks professionally made with straightforward techniques

Ingredients

Pistachio Crust

• 1 1/2 cups shelled pistachios
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Citrus Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tbsp lemon zest
• 1 tbsp lime zest
• 1/4 cup lemon juice
• 2 tbsp lime juice
• 1 tsp vanilla extract
• 1/2 cup sour cream

Cherry Topping

• 2 cups fresh or frozen cherries, pitted
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp almond extract

Garnish

• Whipped cream
• Chopped pistachios
• Citrus zest

Step-by-Step Instructions

1. Prepare the Pistachio Crust

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Pulse pistachios in food processor until finely ground.
3. Mix with graham crumbs, sugar, and melted butter.
4. Press firmly into pan bottom and 1 inch up sides.
5. Bake 10 minutes, then cool while making filling.

2. Make the Citrus Filling

1. Beat cream cheese and sugar until completely smooth.
2. Add eggs one at a time, mixing just until combined.
3. Blend in zests, juices, vanilla, and sour cream.
4. Pour into cooled crust and smooth top.

3. Bake with Water Bath

1. Wrap pan bottom in foil to prevent leaks.
2. Place in larger pan and add hot water halfway up sides.
3. Bake 60-70 minutes until edges are set but center jiggles slightly.
4. Turn off oven, crack door, and let cool inside for 1 hour.

4. Prepare Cherry Topping

1. Combine cherries, sugar, cornstarch, and lemon juice in saucepan.
2. Cook over medium heat until thickened (8-10 minutes).
3. Stir in almond extract and cool completely.

5. Chill & Serve

1. Refrigerate cheesecake at least 6 hours (overnight best).
2. Top with cherry compote before serving.
3. Garnish with whipped cream, pistachios, and citrus zest.

Pro Tips for Success

Use room temperature ingredients for lump-free batter
Don’t overmix after adding eggs to prevent cracks
Cool gradually to avoid sudden temperature changes
Make ahead – Flavors develop beautifully after 24 hours

Troubleshooting

Cracked surface? – Overbaking or rapid cooling
Soggy crust? – Didn’t pre-bake or seal properly
Runny topping? – Didn’t cook cherry mixture long enough
Sticking to pan? – Run knife around edge before releasing springform

Frequently Asked Questions

Q: Can I use bottled citrus juice?
A: Fresh is best for vibrant flavor, but bottled works in a pinch.

Q: How long does this keep?
A: Refrigerated up to 5 days, or freeze (without topping) for 2 months.

Q: Can I substitute other nuts?
A: Almonds would work, but pistachios give the best color and flavor.

Q: Is there a no-bake version?
A: Yes! Use gelatin in the filling and refrigerate until set.

Final Thoughts

This Lemon Lime Cherry Pistachio Cheesecake is a true celebration of flavors and textures – perfect for birthdays, holidays, or anytime you want to impress. The combination of bright citrus, sweet cherries, and rich pistachios creates an unforgettable dessert experience.

Lemon Lime Cherry Pistachio Cheesecake: A Vibrant Flavor Symphony

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• Author: Lara Smith
• Total Time: 1H 40 mnt

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Description

Treat yourself to this vibrant and refreshing Lemon Lime Cherry Pistachio Cheesecake! A delightful blend of zesty citrus, sweet cherries, and crunchy pistachios, this cheesecake is a feast for both the eyes and the taste buds.

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Ingredients

Scale 1x2x3x

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

Zest of 1 lime

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

1 cup chopped cherries

1/2 cup chopped pistachios

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Instructions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.

In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, lime zest, lemon juice, and lime juice until well combined.

Gently fold in the chopped cherries and pistachios.

Pour the cream cheese mixture over the crust in the springform pan.

Bake for 55-60 minutes, or until the center is set. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour.

Refrigerate the cheesecake for at least 4 hours, or overnight.

Garnish with additional chopped cherries and pistachios before serving. Enjoy this unique and delicious Lemon Lime Cherry Pistachio Cheesecake!