Lemon Lime Cherry Pistachio Cheesecake (Printable Version)
Silky cream cheese filling with lemon and lime zest, simmered cherries and crunchy pistachios for a bright, tart finish.
# What You'll Need:
→ Crust
01 - 7 ounces graham crackers, finely crushed
02 - 1/4 cup 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 ounces fresh or frozen cherries, pitted
16 - 1/3 cup granulated sugar
17 - 1 tablespoon fresh lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water
# Directions:
01 - Preheat oven to 340°F (170°C).
02 - In a mixing bowl, blend crushed graham crackers, melted butter, finely chopped pistachios, and granulated sugar until evenly combined. Firmly press mixture into the base of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and allow to cool completely.
03 - With an electric or stand mixer, beat cream cheese and sugar together at medium speed until smooth and airy. Add eggs one at a time, mixing thoroughly after each addition.
04 - Blend in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla until fully incorporated. Gently fold in chopped pistachios using a spatula.
05 - Pour filling into the cooled crust. Smooth the surface and gently tap the pan on the counter to release air bubbles. Bake in the center of the oven for 60 minutes or until center is just set but still slightly wobbly. Run a sharp knife around the rim, then cool in pan before chilling.
06 - Chill in the refrigerator for a minimum of 4 hours, ideally overnight, to allow the texture to firm.
07 - In a saucepan, combine pitted cherries, sugar, and lemon juice. Cook over medium heat until cherries begin to release juice. Dissolve cornstarch in water, then stir into the cherry mixture. Simmer, stirring frequently, until thickened. Cool completely before use.
08 - Release cooled cheesecake from springform pan. Spoon cherry topping generously over the cheesecake and garnish with additional pistachios if desired. Slice using a clean, sharp knife and serve chilled.
# Expert Hints:
01 -
- You get a zingy, creamy bite every single forkful that’s almost impossible not to moan over.
- Unexpectedly, the hit of pistachio crunch makes each elegant slice a conversation starter at any gathering.
02 -
- Rushing the cooling and chilling will lead to cracks and a disappointing, too-soft center—patience is crucial.
- Using truly room temperature cream cheese is vital; I once learned the hard way that cold cheese means lumps you just can’t beat out.
03 -
- Allowing the cheesecake to rest in the fridge overnight gives flavors time to meld and prevents sogginess.
- A dip of your knife in hot water before each slice keeps portions neat and bakery-worthy.