Lemon Lime Cherry Pistachio Cheesecake (Print Version)
Zesty lemon and lime cheesecake topped with tart cherries and crunchy pistachios, chilled for a silky, sliceable finish.
# What You Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 4 tablespoons unsalted butter, melted
03 - 2 tablespoons shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Cheesecake Filling
05 - 24 ounces cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 3/4 cup sour cream
09 - Zest of 1 lemon
10 - Zest of 1 lime
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 tablespoons freshly squeezed lime juice
13 - 1 teaspoon vanilla extract
14 - 3.5 ounces pistachios, roughly chopped
→ Cherry Topping
15 - 2.5 cups fresh or frozen cherries, pitted
16 - 1/3 cup granulated sugar
17 - 1 tablespoon lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water
# Directions:
01 - Set oven temperature to 340°F. Allow oven to fully preheat before proceeding.
02 - Combine crushed graham crackers, melted butter, finely chopped pistachios, and sugar in a mixing bowl. Blend until evenly moistened. Press mixture firmly onto the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then transfer to a wire rack to cool.
03 - In a large bowl, beat softened cream cheese together with granulated sugar using an electric mixer until smooth and creamy. Add eggs one at a time, ensuring each is incorporated thoroughly before adding the next.
04 - Blend in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract. Mix until the batter is uniform and silky. Gently fold in roughly chopped pistachios, taking care not to overmix.
05 - Pour cream cheese filling over the cooled crust in the springform pan. Smooth the surface with a spatula, then gently tap the pan on the counter to release air bubbles. Bake for 60 minutes, or until the center is just set but still slightly wobbly when gently shaken.
06 - Run a thin knife around the edge of the baked cheesecake to prevent cracking. Allow cheesecake to cool completely at room temperature in the pan. Once cooled, refrigerate uncovered for at least 4 hours, ideally overnight, to fully set.
07 - In a saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook until cherries release their juices, stirring occasionally. In a small bowl, dissolve cornstarch in water, then stir into cherries. Continue simmering until the topping thickens. Remove from heat and set aside to cool completely.
08 - Carefully remove chilled cheesecake from the springform pan. Spoon cherry topping over the surface, spreading evenly. Garnish with additional pistachios if desired. Slice with a sharp knife and serve cold.
# Expert Tips:
01 -
- It’s got that luscious creaminess people rave about, offset with buckets of tang and a gentle crunch—just the right surprise after dinner.
- The bright colors make it impossible not to smile when you bring it to the table, and friends will swear you’re a dessert magician.
02 -
- One time I tried skipping the chill, and the slices slumped into a tasty mess—patience is key for picture-perfect wedges.
- Discovering how cherries thicken as they cool means you want the topping thicker than you think while it’s still warm.
03 -
- Run your knife under hot water for perfectly clean cheesecake slices every time.
- A splash more citrus in the filling sharpens up dull-tasting fruit and even works with out-of-season cherries.