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Lemon-Lime Cherry Pistachio Cheesecake Recipe

Lemon-Lime Cherry Pistachio Cheesecake Recipe
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★★★★★

4.9 from 20 reviews

This Lemon-Lime Cherry Pistachio Cheesecake is a tangy, creamy delight combining the zest of fresh citrus with the sweetness of cherries and the crunch of pistachios in a buttery graham cracker crust. Perfectly balanced and visually stunning, it’s a refreshing twist on classic cheesecake.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
  • ¼ cup finely chopped pistachios
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 3 large eggs
  • ¾ cup sour cream
  • Zest of 1 lemon
  • Zest of 1 lime
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 teaspoon vanilla extract

For the Cherry Topping:

  • 2 cups fresh or frozen cherries, pitted
  • ¼ cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water (slurry)

For Garnish (Optional):

  • Chopped pistachios
  • Lemon and lime zest curls
  • Whipped cream

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, chopped pistachios, sugar, and melted butter. Press the mixture firmly into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes, then set aside to cool while preparing the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add cornstarch, then mix in eggs one at a time, beating on low speed after each addition. Add sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract. Mix until just combined — do not overmix to avoid air bubbles.
  3. Bake the Cheesecake: Pour the filling into the prepared crust and smooth the top. Place the pan in a larger baking dish and fill the outer dish with about 1 inch of hot water (for a water bath). Bake for 60–70 minutes, or until the center is just set but slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool slowly for 1 hour. Remove from the oven and refrigerate for at least 4 hours, or preferably overnight.
  4. Prepare the Cherry Topping: In a small saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries soften and release their juices (about 5 minutes). Stir in the cornstarch slurry and cook until thickened, about 1–2 minutes. Remove from heat and cool completely before topping the cheesecake.
  5. Assemble and Decorate: Once the cheesecake is fully chilled, spoon the cooled cherry topping evenly over the surface. Sprinkle with chopped pistachios for a lovely crunch. Garnish with lemon and lime zest curls and dollops of whipped cream, if desired.
  6. Serve and Enjoy: Slice and serve this luscious, tangy-sweet cheesecake chilled — every bite balances the creamy citrus base, bright cherry topping, and nutty pistachio crunch perfectly!

Notes

  • Use room temperature cream cheese to avoid lumps in the filling.
  • Do not overmix the batter to prevent air bubbles that can cause cracking.
  • The water bath helps in even baking and prevents the cheesecake from cracking.
  • Chill the cheesecake overnight for the best texture and flavor.
  • Fresh or frozen cherries both work well for the topping; just thaw frozen cherries before cooking.
  • Garnishing with pistachios and citrus zest curls adds texture and visual appeal.

Nutrition

Keywords: lemon lime cheesecake, cherry pistachio cheesecake, citrus cheesecake, baked cheesecake, springform cheesecake, dessert with fruit topping

Find it online: https://maicook.com/lemon-lime-cherry-pistachio-cheesecake-recipe/