Lemon Lime Cherry Pistachio Cheesecake (Print Version)
Creamy lemon-lime cheesecake topped with tart cherry compote and crunchy pistachios for a bright, show-stopping dessert.
# What You'll Need:
→ Crust
01 - 7 ounces graham crackers, finely crushed
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Cheesecake Filling
05 - 24.7 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 - 12.3 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).
02 - Combine crushed graham crackers, melted butter, finely chopped pistachios, and granulated sugar. Press firmly into the base of a 9-inch springform pan. Bake for 10 minutes. Cool completely.
03 - In a large bowl, beat the cream cheese with granulated sugar until completely smooth and fluffy. Add eggs one at a time, blending thoroughly between each addition.
04 - Mix in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until smooth. Fold in roughly chopped pistachios.
05 - Pour filling over the cooled crust. Smooth the top and gently tap the pan to release air bubbles.
06 - Bake for 60 minutes or until the center is just set with a subtle wobble. Run a paring knife around the edges. Allow to cool before chilling in the pan for at least 4 hours, preferably overnight.
07 - For the topping, combine cherries, sugar, and lemon juice in a saucepan. Cook over medium heat until the cherries release juices. Dissolve cornstarch in water and stir into the cherry mixture. Simmer until thickened, then cool completely.
08 - Once thoroughly chilled, remove cheesecake from the pan. Spoon cherry topping generously over the surface. Garnish with extra pistachios as desired. Slice and serve cold.
# Expert Advice:
01 -
- There&s a zingy brightness from the citrus that makes every creamy bite feel fresh and surprising.
- I couldn&t believe how the combo of cherries and pistachios gives the cheesecake both an irresistible tartness and a welcome crunch.
02 -
- If you skip cooling the cheesecake fully before chilling, the texture suffers and slicing becomes a mess.
- Letting the cherry topping cool before adding it stops condensation from marring the smooth top—a detail I only figured out after a sticky mishap.
03 -
- Bake your cheesecake in a water bath if you can—it nearly guarantees that ultra-smooth texture.
- A few drops of lemon juice in the cherry topping sharpen the flavor and keep it bright red and beautiful.