Lemon Lime Cherry Pistachio Cheesecake (Printable)
Creamy lemon-lime cheesecake layered with cherry compote and pistachio crunch, chilled until silky and ready to slice.
# What You’ll Need:
→ Crust
01 - 7 ounces graham crackers, crushed
02 - 4 tablespoons unsalted butter, melted
03 - 2 tablespoons shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Filling
05 - 25 ounces cream cheese, 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 - 2/3 cup shelled pistachios, roughly chopped
→ Cherry Topping
15 - 2 1/3 cups cherries, pitted (fresh or frozen)
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 the oven to 340°F (170°C).
02 - In a bowl, combine crushed graham crackers, melted butter, chopped pistachios, and sugar. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
03 - Beat cream cheese and sugar with an electric mixer until smooth and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Blend in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until thoroughly combined. Gently fold in chopped pistachios.
05 - Pour the mixture over the cooled crust and smooth the surface. Gently tap the pan to release any air bubbles.
06 - Bake for 60 minutes, or until the center is just set but still slightly wobbly. Run a knife around the edge and allow to cool in the pan. Refrigerate for at least 4 hours or overnight.
07 - In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices. Dissolve cornstarch in water, stir into cherries, and simmer until thickened. Cool completely.
08 - Remove chilled cheesecake from the pan. Spoon cherry topping over the surface and garnish with extra pistachios if desired. Slice and serve chilled.
# Expert Advice:
01 -
- Zesty citrus and juicy cherries balance rich cream cheese, making every bite bright and velvety.
- The pistachio crunch in both crust and filling—unexpected, but now I can't imagine cheesecake without it.
02 -
- If you rush the chilling, the cheesecake will taste fine but slice disappointingly messy.
- Baking until the center is barely set (still wobbly) keeps the texture creamy and not dry.
03 -
- A water bath isn’t essential but placing a pan of water on the rack below the cheesecake helps prevent overbaking.
- Tasting the cherry topping before cooling lets you adjust sweetness and tartness right at the stove.