Lemon Lime Cherry Pistachio Cheesecake (Printable)
Creamy citrus cheesecake topped with tart cherries and crunchy pistachios, chilled for a bright, elegant finish.
# What You'll Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely 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 pure 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 fresh lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water
# Directions:
01 - Preheat oven to 340°F (170°C).
02 - In a mixing bowl, combine crushed graham crackers, melted butter, chopped pistachios, and sugar. Press firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs individually, mixing thoroughly after each.
04 - Blend in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until well combined. Gently fold in chopped pistachios.
05 - Pour batter over cooled crust and smooth surface. Tap pan lightly to remove any air bubbles.
06 - Bake for 60 minutes, until the center is set but slightly wobbly. Run a knife around the edge to release, then allow to cool in pan. Refrigerate at least 4 hours, ideally overnight.
07 - In a saucepan, combine cherries, sugar, and lemon juice. Heat over medium until cherries release juice. Dissolve cornstarch in water and stir in. Simmer, stirring, until thickened. Cool completely.
08 - Release chilled cheesecake from pan. Spoon cherry topping over the cheesecake. Garnish with additional pistachios if desired. Slice and serve chilled.
# Expert Advice:
01 -
- The cherry and citrus combo surprises guests every single time trust me, I ve watched the reactions.
- Pistachios give the crust a floral crunch you won t find in most cheesecakes.
02 -
- Not cooling the crust before adding the filling can cause the base to turn soggy I learned this the hard way more than once.
- Be patient with the chilling time it s non negotiable for perfect clean slices and full flavor.
03 -
- Bake the cheesecake on a lower oven rack for even cooking, especially if your oven runs hot.
- Garnishing with extra pistachios just before serving amps up the color and crunch.