Lemon Lime Cherry Pistachio Cheesecake (Printable Version)
Zesty lemon and lime cheesecake topped with tart cherries and crunchy pistachios — chilled, creamy, and bright.
# What You Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, crushed
02 - 4 tablespoons unsalted butter, melted
03 - 2 tablespoons shelled pistachios, finely chopped
04 - 2 tablespoons sugar
→ Cheesecake Filling
05 - 24 ounces cream cheese, at room temperature
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 - 2/3 cup pistachios, roughly chopped
→ Cherry Topping
15 - 2 1/2 cups fresh or frozen cherries, pitted
16 - 1/3 cup sugar
17 - 1 tablespoon lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water
# How-To:
01 - Set oven temperature to 340°F (170°C).
02 - Mix crushed graham crackers, melted butter, finely chopped pistachios, and sugar in a bowl. Firmly press mixture into the base of a 9-inch springform pan. Bake for 10 minutes, then allow to cool completely.
03 - Beat cream cheese and granulated sugar with an electric mixer until smooth and fluffy. Add eggs one at a time, fully incorporating each before adding the next.
04 - Incorporate sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract into the batter. Gently fold in chopped pistachios.
05 - Pour cheesecake filling over cooled crust. Smooth the surface and tap the pan gently to release trapped air.
06 - Bake for 60 minutes, or until the center is just set with a slight wobble. Run a thin knife around the pan edge to loosen. Cool in the pan before refrigerating for at least 4 hours, preferably overnight.
07 - Combine cherries, sugar, and lemon juice in a saucepan. Heat over medium until cherries release juice. Dissolve cornstarch in water; stir into cherries and simmer until thickened. Let cool fully.
08 - Remove chilled cheesecake from pan. Spoon cooled cherry topping over the surface. Garnish with additional pistachios if desired. Slice and serve well-chilled.
# Expert Hints:
01 -
- The secret tangy citrus swirl cuts the richness in just the right way that will make guests ask for seconds.
- That crunchy pistachio crust and juicy cherry crown take a simple cheesecake to celebration status.
02 -
- Rushing the chilling leads to messy slices—patience makes for perfect, clean cuts.
- Baking past the 'just set' point dries out your cheesecake, so trust a gentle wobble in the middle.
03 -
- Room temperature ingredients blend silky and avoid lumps every time.
- Baking the cheesecake in a water bath helps avoid cracks, but isn’t strictly necessary with this amount of creaminess.