Lemon Lime Cherry Pistachio Cheesecake (Print version)
Zesty lemon and lime cheesecake topped with tart cherries and crunchy pistachios for a bright chilled finish.
# What goes in:
→ 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 - 24.5 ounces cream cheese, at 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 - 12.5 ounces fresh or frozen cherries, pitted
16 - 6 tablespoons granulated sugar
17 - 1 tablespoon lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water
# Cooking steps:
01 - Preheat oven to 340°F (170°C).
02 - In a bowl, combine crushed graham crackers, melted butter, finely chopped pistachios, and sugar. Mix until evenly moistened. Firmly press the mixture into the base of a 9-inch (23 cm) springform pan. Bake for 10 minutes, then set aside to cool.
03 - In a large mixing bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Incorporate eggs one at a time, blending thoroughly between each addition.
04 - Add sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract to the batter. Beat until the mixture is uniform and silky. Gently fold in the roughly chopped pistachios.
05 - Pour the cheesecake filling over the cooled crust. Smooth the surface and gently tap the pan on the counter to release any air bubbles. Bake for 60 minutes, or until the center is almost set but still slightly wobbly.
06 - Run a thin knife around the edge to loosen. Allow cheesecake to cool completely in the pan, then cover and refrigerate for at least 4 hours, preferably overnight, to set.
07 - In a saucepan over medium heat, combine pitted cherries, sugar, and lemon juice. Stir occasionally until cherries begin to release juices. Dissolve cornstarch in water, then stir into the cherries. Simmer, stirring frequently, until the topping thickens. Remove from heat and cool completely.
08 - Remove chilled cheesecake from the springform pan. Spoon cooled cherry topping generously over the surface. Garnish with additional pistachios if desired. Slice and serve well-chilled.
# Tips from flavorandfeast:
01 -
- If you like your cheesecake with a kick of citrus and a surprise crunch, this one’s going to win hearts.
- Making it feels like performing a colorful magic trick that always gets applause—especially when the cherry glaze glistens on top.
02 -
- Don’t skip letting the cream cheese reach room temperature—it’ll save you from sad lumps in your batter.
- Baking until just set but still wobbly at the center is my rescue for avoiding dry, cracked cheesecake disasters.
03 -
- If your springform pan tends to leak, wrap the bottom in foil to prevent a soggy crust surprise.
- A knife dipped in hot water slices clean, beautiful pieces every time—no dragging cherries down the sides.