Lemon Lime Cherry Pistachio Cheesecake (Print Layout)
Creamy lemon-lime cheesecake with cherry compote and pistachio crunch, chilled for bright, silky slices.
# What You Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, crushed
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Cream Cheese Filling
05 - 24.5 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 - 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 lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water
# Directions:
01 - Preheat oven to 340°F (170°C).
02 - Mix crushed graham crackers, melted butter, finely chopped pistachios, and sugar until evenly combined. Press firmly into the base of a 9-inch springform pan. Bake for 10 minutes. Allow crust to cool completely.
03 - In a large mixing bowl, beat cream cheese and sugar using an electric or stand mixer until smooth and fluffy. Add eggs one at a time, fully incorporating after each addition.
04 - Blend in sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until mixture is uniform. Gently fold in roughly chopped pistachios.
05 - Pour filling over the cooled crust. Smooth the surface and tap the pan to remove air bubbles.
06 - Bake for 60 minutes, or until set but center remains slightly wobbly. Run a thin knife around the edge of the cheesecake to loosen. Cool in the pan, then refrigerate at least 4 hours or overnight.
07 - Combine pitted cherries, sugar, and lemon juice in a saucepan over medium heat. Cook until cherries begin releasing juice. In a small bowl, mix cornstarch and water. Stir into cherry mixture and simmer until thickened. Let cool completely.
08 - Remove chilled cheesecake from pan. Spoon cherry topping over cake before serving. Garnish with extra pistachios if desired. Slice and serve chilled.
# Expert Suggestions:
01 -
- The blend of tangy citrus and juicy cherry feels like discovering a secret shortcut to summer flavors.
- The pistachio crust delivers a delightful crunch under each creamy bite, and it's somehow even better the next day.
02 -
- If you rush the chilling, the slices will slouch and nobody wants a cheesecake meltdown.
- I learned to always run a hot knife around the edge or the surface can crack as it cools down.
03 -
- Baking the cheesecake in a water bath guarantees the smoothest, creamiest result, but it'll turn out fine even without it.
- Always taste your cherry topping before cooling—you can adjust the sugar or lemon to suit your mood.