Lemon Lime Cherry Pistachio Cheesecake (Print version)
Creamy lemon-lime cheesecake topped with tart cherry compote and pistachio crunch for bright, indulgent slices.
# Ingredient List:
→ Crust
01 - 7 ounces graham crackers, finely crushed
02 - 4 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 cherries, fresh or frozen, pitted
16 - 1/3 cup plus 1 tablespoon 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) with rack in the middle position.
02 - In a bowl, combine crushed graham crackers, melted butter, chopped pistachios, and sugar until mixture resembles wet sand.
03 - Press crust mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes until set, then allow to cool to room temperature.
04 - In a large mixing bowl, beat cream cheese and granulated sugar on medium speed until smooth and airy. Add eggs one at a time, mixing thoroughly after each addition.
05 - Blend in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until the batter is homogeneous. Fold in the chopped pistachios evenly.
06 - Pour cheesecake filling over the cooled crust, smoothing the surface. Tap the pan gently to remove any trapped air bubbles.
07 - Bake in the oven for 60 minutes, or until the center is just set yet slightly wobbly. Remove and run a knife around the edge to loosen. Cool in pan, then chill for a minimum of 4 hours or overnight.
08 - In a small saucepan, combine cherries, sugar, and lemon juice. Heat over medium until cherries release their juices. Dissolve cornstarch in water and stir into cherry mixture. Simmer until glossy and thickened. Cool completely.
09 - Once fully chilled, remove cheesecake from the springform pan. Top with cooled cherry sauce and garnish with additional pistachios if desired. Slice and serve cold.
# Expert Advice:
01 -
- Those pops of pistachio and citrus make every slice taste like a celebration you'll want to steal ahead of guests.
- It's creamy yet refreshing, perfect for both winter holidays and a sunny afternoon with friends.
02 -
- If you skip chilling the cheesecake thoroughly, it can collapse or leak on cutting—patience is truly essential here.
- Baking just until the center wobbles gently prevents sad, dry edges; don't wait for it to look fully set in the oven.
03 -
- Avoid overbeating the filling after adding eggs or you'll get air bubbles that lead to cracks.
- Bake your cheesecake in the lower middle of the oven for the gentlest, most even texture.