Luscious 3-Layer Lemon-Lime Cherry Pistachio Cheesecake – A Flavor Explosion in Every Bite

Summary

Indulge in the ultimate dessert experience with this Luscious 3-Layer Lemon-Lime Cherry Pistachio Cheesecake. A vibrant medley of zesty lemon, tangy lime, sweet cherries, and nutty pistachios, all layered over a buttery pistachio-graham cracker crust, this cheesecake is a true showstopper. Perfect for celebrations or when you simply want to treat yourself, this cheesecake offers a perfect balance of creamy, tart, sweet, and crunchy textures. Each bite is a refreshing flavor explosion that will leave your guests asking for seconds!

Prep Time: 35 minutes

Cook Time: 1 hour 15 minutes
Total Time: 7 hours (including cooling and chilling time)
Servings: 12 slices
Calories: Approx. 480 per slice

Course: Dessert

Cuisine: American, Fusion

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup finely ground pistachios
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tbsp lemon zest
• 1 tbsp lime zest
• 2 tbsp fresh lemon juice
• 2 tbsp fresh lime juice
• 2 tsp pure vanilla extract
• ½ cup chopped pistachios

For the Cherry Topping:

• 2 cups fresh or frozen cherries, pitted
• ½ cup granulated sugar
• 2 tbsp cornstarch
• ¼ cup water
• 1 tbsp lemon juice

For Garnish:

• ½ cup whipped cream
• ¼ cup chopped pistachios
• Lemon and lime slices
• Fresh cherries

Equipment

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Zester
• Saucepan
• Wire cooling rack
• Parchment paper

Instructions

1. Prepare the Crust:

1. Preheat oven to 325°F (163°C). Line the bottom of the springform pan with parchment paper.
2. In a mixing bowl, combine graham cracker crumbs, ground pistachios, and sugar. Add melted butter and stir until the mixture resembles wet sand.
3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Allow it to cool while preparing the filling.

2. Make the Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Blend in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until fully combined.
4. Fold in chopped pistachios using a rubber spatula.

3. Assemble and Bake:

1. Pour the cheesecake filling over the cooled crust.
2. Place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides (water bath method).
3. Bake for 1 hour 15 minutes or until the edges are set but the center slightly jiggles.
4. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

4. Prepare the Cherry Topping:

1. In a saucepan, combine cherries, sugar, cornstarch, water, and lemon juice.
2. Cook over medium heat until the mixture thickens and the cherries soften (about 5-7 minutes).
3. Let cool completely before topping the cheesecake.

5. Chill and Garnish:

1. After the cheesecake has cooled, refrigerate for at least 4 hours or overnight.
2. Top with cherry compote, dollops of whipped cream, chopped pistachios, lemon and lime slices, and fresh cherries before serving.

Recipe Variations

• Nut-Free Version: Replace pistachios with extra graham cracker crumbs.
• Citrus Twist: Add orange zest for a triple-citrus flavor.
• Berry Swap: Substitute cherries with raspberries or blueberries.
• Vegan Alternative: Use vegan cream cheese, egg substitutes, and coconut cream.

Frequently Asked Questions (FAQs)