Description
A vibrant, creamy lime cheesecake bursting with sweet cherries and crunchy pistachios on a buttery graham crust.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 3 × 8 oz (680 g) cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 tbsp lime zest
- 1 tbsp lemon zest
- 1/2 cup chopped pistachios
- 1/2 cup chopped cherries
- Whipped cream, for topping
- Whole cherries and extra chopped pistachios, for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9‑inch springform pan.
- Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into pan. Bake for 10 minutes, then let cool.
- Beat cream cheese and 1 cup sugar until smooth. Add vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Stir in lime juice, lemon juice, lime zest, and lemon zest.
- Fold in chopped pistachios and cherries.
- Pour mixture over crust and bake for 50–60 minutes or until center is just set.
- Turn off oven and let cheesecake cool in oven with door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Top with whipped cream, whole cherries, and chopped pistachios before serving.
Notes
- For clean slices, warm the knife under hot water and wipe clean between cuts.
- Chilling overnight enhances flavor and texture.
- Cool gradually to help prevent cracks.
- Use unsweetened lime and lemon juice for best results.
- Other nuts like almonds can be used instead of pistachios.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 19g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg