Lemon Lime Cherry Pistachio Cheesecake (Printer-friendly)
Creamy citrus cheesecake with tart cherry compote and pistachios, chilled for a refreshing finish.
# What You'll Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 4.25 tablespoons unsalted butter, melted
03 - 2 tablespoons shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Cheesecake Filling
05 - 24.5 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 - 3.5 ounces pistachios, roughly chopped
→ Cherry Topping
15 - 12.5 ounces fresh or frozen cherries, pitted
16 - 6 tablespoons granulated sugar
17 - 1 tablespoon freshly squeezed lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons cold water
# How To Make It:
01 - Set oven to 340°F (170°C) to begin warming for even baking.
02 - Combine crushed graham crackers, melted butter, finely chopped pistachios, and sugar in a mixing bowl. Press the mixture evenly into the base of a 9-inch springform pan. Bake for 10 minutes, then transfer to a rack to cool completely.
03 - In a clean mixing bowl, beat cream cheese and sugar with an electric or stand mixer until creamy and smooth. Add eggs one at a time, mixing thoroughly after each addition. Fold in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until fully combined. Gently mix in the chopped pistachios.
04 - Pour the prepared filling over the cooled crust. Smooth the surface with a spatula. Tap the pan gently to remove any trapped air bubbles. Bake for approximately 60 minutes, until the center is just set with a slight wobble. Run a knife around the edge to loosen, then cool completely in the pan.
05 - Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow for full setting and flavor development.
06 - In a saucepan, cook cherries, sugar, and lemon juice over medium heat until juices are released. In a separate bowl, dissolve cornstarch in cold water, then stir into the cherry mixture. Simmer until thickened. Remove from heat and allow to cool completely.
07 - Release the chilled cheesecake from the springform pan. Spoon the cherry topping evenly over the surface. Garnish with extra pistachios if desired. Slice with a sharp knife and serve chilled.
# Expert Hints:
01 -
- You get a crunchy pistachio-laced crust, creamy citrus cheesecake, and a glossy cherry crown in each bite—it’s like hosting a party on your fork.
- This recipe secretly forgives small mistakes—a little crack here, a slightly wandering swirl there, and it still comes out stunning and delicious.
02 -
- Rushing the chilling time invites messy slices that slide apart—I learned this after an impatient midnight taste test.
- For the cherry topping, using pitted cherries is a must unless you like unexpected crunch.
03 -
- Bake the cheesecake in a water bath for a smoother top and fewer cracks (just wrap the pan in foil first).
- Let your cream cheese soften fully, or lumps may sneak into your batter and haunt your slices.