Lemon Lime Cherry Pistachio Cheesecake (Printable Version)

Vibrant citrus cheesecake topped with tart cherry compote and crunchy pistachios for a bright, show-stopping dessert.

# What You'll Need:

→ Crust

01 - 7 ounces graham crackers, 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 - 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 - 6 tablespoons granulated sugar
17 - 1 tablespoon lemon juice
18 - 1 tablespoon cornstarch
19 - 2 tablespoons water

# How to Make It:

01 - Set oven temperature to 340°F (170°C).
02 - In a mixing bowl, combine crushed graham crackers, melted butter, chopped pistachios, and sugar. Press the mixture evenly into the base of a 9-inch springform pan. Bake for 10 minutes then allow to cool completely.
03 - Using an electric mixer, beat cream cheese and sugar 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 combined. Gently fold in the chopped pistachios.
05 - Spread the filling over the cooled crust, smoothing the surface. Tap the pan lightly to remove air bubbles. Bake for 60 minutes or until set but slightly wobbly in the center. Run a knife around the edge immediately after baking and allow to cool in the pan. Refrigerate for at least 4 hours, or overnight.
06 - Add cherries, sugar, and lemon juice to a saucepan and cook over medium heat until cherries release juice. Dissolve cornstarch in water, then stir into the cherry mixture. Simmer until thickened and remove from heat to cool completely.
07 - Release chilled cheesecake from the pan. Spoon cooled cherry topping over the cheesecake and garnish with additional chopped pistachios as desired. Slice and serve chilled.

# Expert Tips:

01 -
  • The zesty citrus swirl and tart cherry topping make every bite feel like a small party secret you’ll want to tell everyone about.
  • It’s easier than it looks, and those crunchy pistachios are just the wow factor your cheesecake has been waiting for.
02 -
  • If you rush the chilling step, the cheesecake cracks and you end up improvising extra topping to hide it.
  • Add the cherry topping only after the cake’s completely cold, or you’ll find it sliding off under a syrupy puddle.
03 -
  • Let the cheesecake cool completely before chilling so it sets smooth, not grainy.
  • Save a few whole pistachios to sprinkle just before serving—they keep their crunch and look gorgeous.

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