Lemon Lime Cherry Pistachio Cheesecake (Printable)
Zesty lemon-lime cheesecake crowned with a tart cherry compote and crunchy pistachios; chilled until silky.
# 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 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 lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water
# How To Make It:
01 - Preheat oven to 340°F (170°C). Position rack in the center.
02 - Combine graham cracker crumbs, melted butter, finely chopped pistachios, and sugar in a large bowl. Press mixture firmly into the base of a 9-inch (23 cm) springform pan. Bake for 10 minutes until just set and fragrant. Let cool completely.
03 - In a mixing bowl, beat cream cheese and granulated sugar with an electric or stand mixer until creamy and smooth. Add eggs one at a time, blending thoroughly after each addition.
04 - On low speed, incorporate sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract. Gently fold in chopped pistachios with a rubber spatula.
05 - Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula and tap the pan gently to release air bubbles. Bake for 60 minutes, or until the center is set but the middle still jiggles slightly.
06 - Run a thin knife around the edge of the cake while warm to loosen. Let the cheesecake cool in the pan at room temperature, then refrigerate for at least 4 hours or overnight until fully set.
07 - In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries release juices. In a small bowl, dissolve cornstarch in water and add to the cherry mixture. Simmer, stirring constantly, until thickened. Remove from heat and allow to cool completely.
08 - Once cheesecake is thoroughly chilled, remove from the springform pan. Spoon cherry topping evenly over the surface. Garnish with additional pistachios if desired. Slice with a clean knife and serve chilled.
# Expert Tips:
01 -
- This cheesecake’s zesty lemon and lime flavor wakes up your taste buds with every bite (and that secret hit of vanilla keeps everyone guessing).
- The cherry topping sparkles both in taste and appearance, and the pistachio crunch means no two forkfuls are ever quite the same.
02 -
- I once skipped lining the pan base with parchment and regretted it—the crust stuck disastrously, so always use a piece cut to size.
- Letting the cheesecake cool gradually prevents cracks and makes for the smoothest texture—rushing this step leads to heartbreak (I learned the hard way).
03 -
- Starting with all ingredients at room temperature will give you the silkiest, lump-free filling (your patience pays off here).
- A little extra lemon zest sprinkled on top right before serving gives an eye-popping, fragrant finish.