Lemon Lime Cherry Pistachio Cheesecake (Print version)
Zesty lemon and lime cheesecake topped with tart cherries and crunchy pistachios, chilled for a silky, sliceable 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, softened to 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
# Method:
01 - Set oven temperature to 340°F (170°C) for even baking.
02 - In a mixing bowl, combine crushed graham crackers, melted butter, chopped pistachios, and sugar. Mix until evenly blended.
03 - Press crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool to room temperature.
04 - In a large bowl, beat cream cheese and granulated sugar with a mixer until smooth and fluffy. Add eggs one at a time, beating well after each addition.
05 - Stir in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until fully integrated. Gently fold in chopped pistachios.
06 - Pour the prepared filling over the cooled crust. Smooth the surface and tap the pan lightly to release any trapped air bubbles.
07 - Bake for 60 minutes, or until center is set but slightly wobbly. Run a thin knife around the edge to loosen, then cool in the pan.
08 - Refrigerate uncovered for at least 4 hours, ideally overnight, to allow filling to set completely.
09 - In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries begin releasing juice. Dissolve cornstarch in water; add to the cherries and simmer until mixture thickens. Let cool completely.
10 - Remove fully chilled cheesecake from pan. Spread cooled cherry topping evenly on top. Garnish with additional pistachios if desired. Slice and serve chilled.
# Expert advice:
01 -
- It’s got that luscious creaminess people rave about, offset with buckets of tang and a gentle crunch—just the right surprise after dinner.
- The bright colors make it impossible not to smile when you bring it to the table, and friends will swear you’re a dessert magician.
02 -
- One time I tried skipping the chill, and the slices slumped into a tasty mess—patience is key for picture-perfect wedges.
- Discovering how cherries thicken as they cool means you want the topping thicker than you think while it’s still warm.
03 -
- Run your knife under hot water for perfectly clean cheesecake slices every time.
- A splash more citrus in the filling sharpens up dull-tasting fruit and even works with out-of-season cherries.