Lemon Lime Cherry Pistachio (Printable)
Zesty lemon-lime filling with tart cherry compote and pistachio crunch, chilled for a silky finish.
# What You Need:
→ Crust
01 - 7 ounces graham crackers, crushed
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Cheesecake Filling
05 - 25 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 Cook:
01 - Preheat oven to 340°F (170°C).
02 - Combine crushed graham crackers, melted butter, finely chopped pistachios, and sugar. Press mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool completely.
03 - In a large mixing bowl, beat cream cheese and sugar using an electric mixer until smooth and fluffy. Add eggs one by one, mixing thoroughly after each addition.
04 - Mix in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until fully blended. Gently fold in roughly chopped pistachios.
05 - Pour filling over the cooled crust and smooth the surface. Gently tap the pan to remove air bubbles. Bake for 60 minutes, or until the center is nearly set but slightly wobbly. Run a thin knife around the edge to loosen. Allow to cool in the pan before transferring to the refrigerator.
06 - Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set fully.
07 - In a small saucepan, gently heat cherries, sugar, and lemon juice over medium heat until cherries begin to release their juices. Dissolve cornstarch in water, then stir into the pan. Simmer until the mixture thickens. Remove from heat and cool completely.
08 - Release the chilled cheesecake from the pan. Spread cherry topping evenly over the surface. Garnish with extra pistachios if desired. Slice and serve chilled.
# Expert Tips:
01 -
- This is the kind of cheesecake that actually turns heads when you bring it to a potluck, thanks to its color and crunchy pistachio surprise.
- If you want something both refreshing and indulgent at the same time, the citrus zing and creamy filling hit the spot.
02 -
- If you rush chilling, your cheesecake slices will lose their neat edges and creamy texture.
- Tempering ingredients to room temperature before mixing prevents lumps and cracks—cold ingredients just don’t blend smoothly.
03 -
- Bake on the middle rack to avoid overbrowning the top or undercooking the center.
- A parchment circle at the bottom helps with a drama-free release every time.