Lemon Lime Cherry Pistachio Cheesecake (Printable)
Creamy citrus cheesecake topped with tangy cherries and crunchy pistachios; chilled for a silky, refreshing finish.
# What You Need:
→ Crust
01 - 7 ounces (200 g) graham crackers or digestive biscuits, finely crushed
02 - 4 tablespoons (60 g) unsalted butter, melted
03 - 2 tablespoons shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Cheesecake Filling
05 - 24 ounces (700 g) cream cheese, at room temperature
06 - 1 cup (200 g) granulated sugar
07 - 3 large eggs
08 - 7 fluid ounces (200 ml) 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 (100 g) pistachios, roughly chopped
→ Cherry Topping
15 - 12 ounces (350 g) fresh or frozen cherries, pitted
16 - 6 tablespoons (80 g) granulated sugar
17 - 1 tablespoon freshly squeezed lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water
# How to Make It:
01 - Preheat oven to 340°F (170°C).
02 - Mix crushed graham crackers, melted butter, finely chopped pistachios, and sugar. Press mixture firmly into the base of a 9-inch (23 cm) springform pan. Bake for 10 minutes. Allow to cool.
03 - On medium speed, beat cream cheese with sugar until completely smooth. Add eggs individually, blending well after each addition.
04 - Gently mix in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until fully integrated. Fold in roughly chopped pistachios.
05 - Pour batter over cooled crust, spreading evenly. Tap pan lightly to dissipate air bubbles.
06 - Bake for 60 minutes, or until center is almost set with slight wobble. Run a knife around edge, then cool in pan. Refrigerate at least 4 hours, or overnight, to fully set.
07 - Combine cherries, sugar, and lemon juice in saucepan. Cook over medium heat until cherries release their juices. Dissolve cornstarch in water, stir into saucepan, and simmer until mixture thickens. Cool completely before use.
08 - Remove cooled cheesecake from pan. Top with cherry mixture. Garnish with additional pistachios as desired. Slice and serve chilled.
# Expert Tips:
01 -
- The layer of zingy citrus and tart cherry makes every bite taste like a little surprise party for your tongue.
- Pistachios add this nutty crunch that turns classic cheesecake into something you’ll get requests for again and again.
02 -
- If the cream cheese isn’t room temperature, the filling gets lumpy and you’ll chase those bits forever.
- Letting the cheesecake chill overnight instead of just a few hours truly transforms the texture—you’ll taste the difference.
03 -
- Always run a thin knife around the cheesecake just after baking to prevent cracks as it cools.
- Chill your mixing bowl in summer if the kitchen is hot—the cheesecake will whip up silkier with no melting.