This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a stunning dessert that balances creamy richness with a citrusy zing and a burst of fruity sweetness. The crunchy pistachio-infused crust supports a velvety smooth lemon-lime cheesecake filling, all topped with juicy cherries and crushed pistachios for a show-stopping finish. Perfect for celebrations or a luxurious treat, this cheesecake is a delightful fusion of flavors and textures!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup crushed pistachios
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons brown sugar
- ½ teaspoon salt
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese (room temperature)
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- ¾ cup sour cream
For the Cherry Topping:
- 1 ½ cups fresh or frozen cherries (pitted)
- ¼ cup cherry preserves
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
- ¼ cup chopped pistachios
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, crushed pistachios, melted butter, brown sugar, and salt until evenly mixed.
- Press the mixture firmly into the bottom of the springform pan.
- Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating after each addition.
- Mix in vanilla extract, lemon juice, lime juice, lemon zest, and lime zest.
- Fold in the sour cream until the mixture is smooth and creamy.
- Pour the batter over the cooled crust and smooth the top.
Step 3: Bake the Cheesecake
- Wrap the bottom of the springform pan in foil and place it in a large roasting pan.
- Fill the roasting pan with hot water, about 1 inch deep, to create a water bath.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Cherry Topping
- In a saucepan over medium heat, combine cherries, cherry preserves, and lemon juice.
- Simmer for 5-7 minutes, stirring occasionally. If a thicker consistency is desired, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce.
- Remove from heat and let cool completely before spreading over the chilled cheesecake.
Step 5: Garnish & Serve
- Spoon the cherry topping evenly over the cheesecake.
- Sprinkle with chopped pistachios for extra crunch and flavor.
- Serve chilled and enjoy!
Conclusion & Tips
- Perfectly Smooth Cheesecake: Make sure the cream cheese is at room temperature before mixing to prevent lumps.
- No Cracks? Baking the cheesecake in a water bath keeps it moist and prevents cracks.
- Make Ahead: This cheesecake tastes even better the next day, making it a great make-ahead dessert for special occasions.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze slices for up to 2 months.
This Lemon-Lime Cherry Pistachio Cheesecake is the ultimate balance of tart, sweet, and nutty goodness. One bite, and you’ll be hooked!