Description
A vibrant and creamy cheesecake with zesty lemon and lime flavors, complemented by a crunchy pistachio crust.
Ingredients
Scale
- 1 1/2 cups crushed pistachios
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- Zest of 1 lemon
- Zest of 1 lime
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C).
- Combine crushed pistachios, sugar, and melted butter to create a crust mixture.
- Press the mixture into the bottom of a springform pan.
- Beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the fresh lemon juice, lime juice, lemon zest, and lime zest.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes until the center is set and slightly jiggly.
- Let it cool after baking.
- Spread a layer of sour cream over the top once cooled.
- Refrigerate for at least 4 hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months without the sour cream topping.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 16g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cheesecake, lemon cheesecake, pistachio dessert, citrus dessert
