Luscious Lemon Recipe

I created this recipe to bring a whimsical twist to my Lime Cheesecake Recipes collection. The zesty mix of fresh lemon and lime juices paired with cherries and pistachios creates an alluring balance against a rich graham cracker crust. Each bite invites you into a world of unexpected flavors and delightful contrasts.

I’ve always loved experimenting with fresh twists on classic desserts, and this Luscious Lemon-Lime Cherry Pistachio Cheesecake is one of my favorites. It all started when I decided to mix up a crunchy graham cracker crust using 1 1/2 cups of graham cracker crumbs, 3 tablespoons of granulated sugar and 1/2 cup melted unsalted butter.

That simple base sets the stage for a tangy, creamy filling where I blend softened cream cheese with 1 cup granulated sugar, a splash of sour cream, and fresh egg yolks. Fresh lemon and lime juices along with the zest of each infuse the filling with a bright punch, which makes all the effort completely worth it.

To top it off, I add roughly chopped pitted cherries and pistachios, and a swirl of cherry preserves. This recipe definitely stands out among the fancy cheesecakes and pretty food recipes out there.

Enjoy making (and eating) this unique dessert!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, the tangy lemon and lime flavors are just amazing – they cut through the rich creaminess of the cheesecake and give it a really refreshing kick. Secondly, the graham cracker crust is my absolute fave; it’s buttery and has just the right amount of crunch to balance out the smooth filling. I also dig the surprise mix of tart cherries and crunchy pistachios – they make every bite exciting with different textures and flavors. And finally, I appreciate the little details like cooling it slow in the oven before chilling it in the fridge – it makes the cheesecake set perfectly and have that sublime creamy texture that I can never get enough of.

Ingredients

• Graham cracker crumbs give a sweet, crunchy base loaded with simple carbs and flavor.
• Cream cheese adds a creamy texture and a bit of protein, making the dish rich.
• Lemon juice offers tanginess and vitamin C while keeping the flavor bright and fresh.
• Lime juice works with lemon for a zesty sour kick and a burst of citrus taste.
• Sour cream lends a slight tart and creamy balance that smooths out the sweetness.
• Pitted cherries and cherry preserves supply natural sweetness and a vibrant fruity note.
• Pistachios provide a crunchy twist and healthy fats that make the bites unique.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar for the crust
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt
• 4 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar for the filling
• 1/4 cup sour cream
• 4 large eggs, at room temp
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• Zest of 1 lemon
• Zest of 1 lime
• 1/2 teaspoon vanilla extract
• 1 cup pitted cherries, roughly chopped
• 1/2 cup pistachios, roughly chopped
• 1/3 cup cherry preserves

How to Make this

1. Preheat your oven to 325°F and grease a 9-inch springform pan lightly.

2. In a medium bowl, mix the 1 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar, 1/4 teaspoon salt and 1/2 cup melted unsalted butter. Then press the mixture firmly on the bottom of your pan.

3. Bake the crust for about 10 minutes then take it out and let it cool a little.

4. In a large bowl, beat the four packages of softened 8 oz cream cheese with 1 cup granulated sugar until it’s smooth and creamy.

5. Add to the cream cheese mix 1/4 cup sour cream, 4 large eggs (all at room temp), 1/4 cup fresh lemon juice, 1/4 cup fresh lime juice, the zest of 1 lemon, the zest of 1 lime and 1/2 teaspoon vanilla extract. Mix until just combined.

6. Gently stir in 1 cup roughly chopped pitted cherries and 1/2 cup roughly chopped pistachios.

7. Pour the filling over the cooled crust in the pan and use a spatula to even out the top.

8. Bake the cheesecake in the preheated oven for about 55 to 65 minutes until the center is almost set but still a bit jiggly.

9. When it is done, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool slowly.

10. Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours (or overnight). Before serving, gently drizzle 1/3 cup of cherry preserves over the top. Enjoy!

Equipment Needed

1. 9-inch springform pan
2. Oven
3. Medium mixing bowl for the crust mix
4. Large mixing bowl for the filling
5. Measuring cups and spoons
6. Electric mixer or hand mixer
7. Spatula
8. Pastry brush or paper towel for greasing the pan

Hope this helps get everything set up for your recipe!

FAQ

Luscious Lemon Recipe Substitutions and Variations

• For the graham cracker crumbs, you can use digestive biscuits or vanilla wafer crumbs; they give a similar crunch and flavor.
• If you don’t have sour cream, try using Greek yogurt instead. It has a similar tangy quality but might be a bit thicker so you may need to add a splash of milk.
• You can swap pistachios for chopped almonds or walnuts. They add a nice crunch and a similar nutty taste.
• If you run out of cherry preserves, apricot or strawberry preserves work well as substitutes to bring in that sweet and fruity note.

Pro Tips

1. Make sure all your ingredients like the eggs and cream cheese are at room temperature because if they’re too cold it can mess up the mixing and cause lumps in the filling.
2. Be careful not to overbake. I know it can be tempting but leave a little jiggle in the center so it stays all creamy and doesn’t get too dry or crack.
3. Let the cheesecake cool slowly in the oven with the door open a bit. This helps it settle and stops it from cracking due to a sudden temperature change.
4. When you are making the crust, press it down really well in your pan. A firm, even crust makes a big diffrence when it comes to removing the cheesecake later.