Description
A vibrant and indulgent cheesecake infused with zesty lemon and lime, swirled with cherries, and topped with crunchy pistachios for a refreshing yet decadent dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp lemon juice
- 1 tbsp lime juice
- 2 tsp lemon zest
- 1 tsp lime zest
- 1 tsp vanilla extract
- 1 cup cherry pie filling (or fresh cherries cooked down)
- 1/2 cup shelled pistachios, chopped
- Whipped cream, for topping (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes, then set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until incorporated.
- Mix in sour cream, heavy cream, lemon juice, lime juice, lemon zest, lime zest, and vanilla until smooth.
- Pour half the batter into the crust. Add dollops of cherry filling and swirl gently with a knife. Repeat with remaining batter and more cherry filling.
- Bake for 55–65 minutes, until edges are set and the center jiggles slightly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight.
- Top with remaining cherry filling, chopped pistachios, and whipped cream if desired before serving.
Notes
- For extra crunch, mix some pistachios into the crust.
- Use fresh lemon and lime juice for the best flavor.
- Can be made 1–2 days ahead and stored in the fridge until ready to serve.
- Prep Time: 25 mins
- Cook Time: 1 hr 5 mins
- Category: Dessert
- Method: Baking
- Cuisine: American