Description
This Luscious Lemon-Lime Cherry Pistachio Cheesecake combines a creamy, tangy cheesecake filling infused with fresh citrus zest and juice, atop a crunchy pistachio and graham cracker crust. It’s finished with a sweet, slightly tart cherry topping that adds a vibrant burst of flavor. Perfect for dessert lovers seeking a refreshing twist on classic cheesecake.
Ingredients
Scale
Crust
- 1 1/2 cups pistachio nuts, shelled and chopped
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 1 tbsp lemon zest
- 1 tbsp lime zest
- 1/2 cup sour cream
Cherry Topping
- 1 1/2 cups fresh or frozen cherries, pitted
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the Pistachio Crust: Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake later.
- Mix Crust Ingredients: In a medium bowl, combine the chopped pistachios, graham cracker crumbs, sugar, and melted butter. Stir thoroughly until the mixture is evenly combined, which will help the crust bind well.
- Form the Crust: Press the pistachio mixture firmly into the bottom of the prepared springform pan to create a compact and even layer that will act as the base for your cheesecake.
- Bake the Crust: Bake in the preheated oven for 8-10 minutes or until the crust turns slightly golden and feels firm to the touch. Then remove it from the oven and allow it to cool completely before adding the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar until the texture is smooth and creamy, usually about 3 minutes, to prevent lumps in your filling.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter without overmixing.
- Add Flavorings: Stir in the vanilla extract, lemon juice, lime juice, lemon zest, and lime zest until these ingredients are fully incorporated, providing the cheesecake with its distinctive citrus brightness.
- Incorporate Sour Cream: Add the sour cream and mix gently until the filling is smooth and well combined for a rich and creamy consistency.
- Assemble Filling and Bake: Pour the prepared cheesecake filling evenly over the cooled pistachio crust, smoothing the top with a spatula for even baking.
- Bake the Cheesecake: Reduce oven temperature to 300°F (150°C). Bake the cheesecake for 55-65 minutes or until the edges are lightly golden and the center is set but still slightly jiggly—this ensures a creamy texture without cracking.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling process prevents cracking and helps the cheesecake finish baking gently.
- Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set the filling.
- Prepare the Cherry Topping: In a medium saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until cherries soften and release their juices.
- Thicken the Topping (Optional): If a thicker cherry topping is desired, mix cornstarch with a tablespoon of water to form a slurry and stir it into the cherry mixture. Cook for an additional 2-3 minutes until the topping thickens.
- Cool Cherry Topping: Remove the pan from heat and let the cherry topping cool to room temperature before using.
- Assemble the Cheesecake: Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving platter. Evenly spoon the cooled cherry topping over the top, spreading it gently to cover the surface.
- Serve: Slice the cheesecake and serve chilled. Enjoy the balance of creamy, tangy cheesecake with crunchy pistachio crust and sweet-tart cherry topping in each bite.
Notes
- For best results, use room temperature cream cheese and eggs to ensure a smooth filling.
- Allow the cheesecake to chill overnight for a firmer texture and enhanced flavor.
- If using frozen cherries, thaw and drain excess liquid before cooking the topping.
- The optional cornstarch in the cherry topping helps achieve a thicker consistency but can be omitted if preferred naturally runnier topping.
- Use a water bath (bain-marie) if you want to reduce the risk of cracking, although this recipe recommends slow cooling in the oven.
