Description
This Lemon-Lime Cherry Pistachio Cheesecake is a luscious fusion of citrus zing, creamy richness, crunchy pistachios, and juicy cherries. Nestled on a golden graham cracker crust and topped with honey-kissed whipped cream, it’s the ultimate vibrant and refreshing dessert. Keyword: Lemon-Lime Pistachio Cheesecake.
Ingredients
Crust:
-
1 1/2 cups graham cracker crumbs
-
1/4 cup granulated sugar
-
1/3 cup unsalted butter, melted
Filling:
-
2 cups cream cheese, softened
-
1 cup mascarpone cheese, softened
-
1/2 cup granulated sugar
-
1 tablespoon lemon zest
-
1 tablespoon lime zest
-
2 tablespoons lemon juice
-
2 tablespoons lime juice
-
3 large eggs
-
1 cup pistachios, chopped
-
1 cup fresh cherries, pitted and halved
Topping:
-
1 tablespoon honey
-
1 cup heavy cream
-
1 tablespoon powdered sugar
-
Remaining fresh cherries
Instructions
-
Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
-
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan base. Bake for 10–12 minutes until lightly golden. Let cool.
-
In a large bowl, beat together cream cheese, mascarpone, granulated sugar, lemon and lime zest, and lemon and lime juice until smooth.
-
Add eggs one at a time, beating well after each.
-
Fold in chopped pistachios and half of the cherries.
-
Pour batter into the cooled crust, smooth the top, and bake for 45–50 minutes, until the center is just set.
-
Turn off oven and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
-
Before serving, whip heavy cream with powdered sugar to soft peaks. Spread on top of the cheesecake.
-
Garnish with remaining cherries and a drizzle of honey.
Notes
-
Use room temperature dairy for the smoothest filling.
-
For extra crunch, sprinkle more chopped pistachios on top.
-
Keeps well refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
