Lemon-Lime Cherry Pistachio Cheesecake 7 Powerful Tips for Unforgettable Flavor
Bright citrus meets creamy cheesecake in this showstopping Lemon-Lime Cherry Pistachio Cheesecake. A buttery graham crust, silky lemon-lime filling studded with cherries and pistachios, and a cloud of whipped cream deliver unforgettable flavor and texture.
Equipment
- 9-inch springform pan
- Medium and large mixing bowls
- Electric mixer or hand mixer
- Rubber spatula
- Measuring Cups and Spoons
- Oven
- Wire cooling rack
- Refrigerator
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs finely crushed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1 tbsp lemon zest finely grated
- 1 tbsp lime zest finely grated
- 1/2 cup pistachios chopped
- 1/2 cup cherries chopped, well-drained
For the Topping
- whipped cream for garnish
- whole cherries for garnish
- pistachios chopped, for garnish
Instructions
Prepare the Oven and Pan
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.
Make the Crust
- Combine graham crumbs, sugar, and melted butter in a bowl until evenly moistened.
- Press firmly into the bottom of the pan to form an even layer. Bake 10 minutes, then cool on a rack while you make the filling.
Prepare the Cheesecake Filling
- Beat cream cheese and sugar on medium speed until smooth and creamy, scraping the bowl as needed.
- Mix in vanilla. Add eggs one at a time, beating just to combine after each to avoid excess air.
- Stir in lemon juice, lime juice, lemon zest, and lime zest until fully incorporated.
- Fold in chopped pistachios and chopped cherries gently to distribute without breaking the fruit.
Assemble and Bake
- Pour the filling over the cooled crust and smooth the top. Bake 50–60 minutes, until edges are set and the center still has a slight jiggle.
Cool the Cheesecake
- Turn off the oven and prop the door slightly ajar. Let cheesecake cool inside for 1 hour to help prevent cracks.
- Transfer to a rack and cool to room temperature. Cover and refrigerate at least 4 hours, preferably overnight.
Serve
- Run a thin knife around the edge, release the springform, and garnish with whipped cream, whole cherries, and chopped pistachios. Slice with a clean, sharp knife, wiping between cuts.
Notes
Chef Tips: Use room-temperature cream cheese and eggs for a silky batter. Avoid overmixing after adding eggs. If you want ultra-creamy texture, bake in a water bath. Drain cherries well to keep the crumb pristine. Chill overnight for the best set and flavor.