Lemon Lime Cherry Pistachio Cheesecake (Printable)
Zesty lemon and lime cheesecake topped with tart cherries and crunchy pistachios; chill for a silky finish.
# What You'll Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 4 tablespoons unsalted butter, melted
03 - 2 tablespoons shelled pistachios, finely chopped
04 - 2 tablespoons granulated sugar
→ Cheesecake Filling
05 - 24 ounces cream cheese, at room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 7 ounces 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 - 6 tablespoons granulated sugar
17 - 1 tablespoon freshly squeezed lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water
# How To Make It:
01 - Set oven to 340°F (170°C) and allow to fully preheat.
02 - Mix crushed graham crackers, melted butter, finely chopped pistachios, and sugar until combined. Press mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes and allow to cool completely.
03 - In a large bowl, beat cream cheese and sugar with a mixer until smooth and fluffy. Incorporate eggs one at a time, ensuring each is thoroughly blended.
04 - Add sour cream, lemon zest, lime zest, both citrus juices, and vanilla extract to the cream cheese mixture. Mix until smooth. Fold in chopped pistachios gently.
05 - Pour the mixture evenly over the cooled crust. Smooth the surface and tap the pan on the counter to release trapped air bubbles.
06 - Bake for 60 minutes or until the center is just set yet slightly wobbly. Run a thin knife around the edge to loosen. Let rest until cooled, then refrigerate in the pan for at least four hours or preferably overnight.
07 - In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until the cherries release juices. Dissolve cornstarch in water, then stir into cherries. Simmer until thickened, then cool completely.
08 - Once the cheesecake is fully chilled, remove it from the pan. Spoon the cooled cherry topping over the surface and garnish with additional pistachios as desired. Slice and serve chilled.
# Tips from dashanddishes:
01 -
- The colorful cherry topping hides any cracks and wows guests every time.
- Pistachios add just the right crunch, which keeps each bite interesting.
02 -
- If your cream cheese isn’t fully at room temperature, the filling can turn lumpy no matter how long you beat it.
- Tapping the pan on the counter before baking saved me from unsightly air pockets—don’t skip this step.
03 -
- Always run a thin knife around the edge right after baking to prevent cracks.
- A dash of almond extract in the cherry sauce is my not-so-secret flavor boost.