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

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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.