Lemon Lime Cherry Pistachio Cheesecake (Print)
Zesty lemon and lime cheesecake topped with cherry compote and pistachio crunch—refreshing, creamy, celebratory.
# Ingredient list:
→ 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 - 25 ounces cream cheese, softened to room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 3/4 cup sour cream
09 - Grated zest of 1 lemon
10 - Grated zest of 1 lime
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 tablespoons freshly squeezed lime juice
13 - 1 teaspoon vanilla extract
14 - 2/3 cup pistachios, roughly chopped
→ Cherry Topping
15 - 2 1/2 cups fresh or frozen cherries, pitted
16 - 1/3 cup granulated sugar
17 - 1 tablespoon freshly squeezed lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water
# Directions:
01 - Set oven to 340°F and allow to fully preheat.
02 - In a bowl, mix crushed graham crackers, melted butter, chopped pistachios, and sugar until evenly combined. Firmly press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
03 - Beat cream cheese and sugar with an electric mixer until smooth and fluffy. Add eggs one at a time, mixing thoroughly after each.
04 - Blend in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until smooth. Gently fold in chopped pistachios.
05 - Pour the cream cheese filling over the cooled crust, smoothing the surface. Lightly tap the pan to release air bubbles. Bake for 60 minutes, or until just set in the center with a slight wobble. Run a knife around the edge, cool completely in the pan.
06 - Refrigerate the cheesecake in the pan for at least 4 hours, preferably overnight, to allow it to firm.
07 - Combine cherries, sugar, and lemon juice in a medium saucepan set over medium heat. Cook until cherries release their juice. Dissolve cornstarch in water and stir into cherries. Simmer until thickened, then let cool fully.
08 - Release cheesecake from the pan. Spoon cooled cherry topping evenly over the surface. Garnish with additional pistachios if desired. Slice and serve well-chilled.
# Expert Tips:
01 -
- This cheesecake is a secret parade of flavor: tangy, creamy, nutty, and bright all at once.
- I keep coming back for the way the citrus lifts the richness and the cherries shimmer like jewels on top.
02 -
- Letting the cheesecake cool undisturbed prevents surface cracks—I learned that after once slicing too soon.
- A single extra minute in the oven can push it from creamy to dry, so trust the gentle wobble at the center.
03 -
- A pan of hot water in the oven beneath the cheesecake helps with an extra creamy result and fewer cracks.
- Wipe your knife between slices to keep each piece picture-perfect.