Description
This luscious Lemon-Lime Cherry Pistachio Cheesecake offers a delightful combination of creamy, tangy cheesecake infused with fresh citrus zest and juice, layered on a crunchy pistachio crust, and topped with a vibrant cherry compote. Perfect for gatherings or a special dessert, it balances rich flavors with refreshing brightness and textural contrast.
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 prevent sticking and facilitate easy removal of the cheesecake.
- Mix Crust Ingredients: In a medium bowl, combine the chopped pistachios, graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and holds together when pressed.
- Form and Bake the Crust: Press the mixture evenly into the bottom of the prepared pan to create a compact crust layer. Bake for 8-10 minutes until the crust is slightly golden and firm to the touch. Remove and let cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar together until smooth and creamy, approximately 3 minutes, ensuring no lumps remain.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract, lemon juice, lime juice, lemon zest, and lime zest until the mixture is uniform in flavor and texture.
- Incorporate Sour Cream: Mix in sour cream until the filling is smooth and well combined, which adds richness and a slight tang.
- Assemble and Bake Cheesecake: Pour the filling evenly over the cooled crust. Lower oven temperature to 300°F (150°C) and bake for 55-65 minutes until the cheesecake’s center is set but still jiggles slightly, with lightly golden edges.
- Cool Slowly to Prevent Cracking: Turn the oven off, crack the oven door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks on the surface.
- Chill the Cheesecake: Remove the cheesecake from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to set fully.
- Prepare Cherry Topping: In a medium saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5-7 minutes until the cherries soften and release their juices.
- Thicken the Topping (Optional): For a thicker consistency, dissolve cornstarch in a tablespoon of water and stir into the cherry mixture. Continue cooking for 2-3 minutes until the topping thickens. Remove from heat and cool to room temperature.
- Assemble the Cheesecake: Remove the chilled cheesecake from the springform pan and place it on a serving platter. Evenly spread the cooled cherry topping over the cheesecake’s surface.
- Serve: Slice the cheesecake and serve chilled. Enjoy the creamy, tangy, crunchy, and fruity layers melding perfectly in each bite.
Notes
- Use fresh or frozen cherries as preferred; frozen should be thawed before cooking.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Let the cheesecake cool gradually in the oven for even texture and to prevent cracking.
- Optionally, cornstarch can be omitted if a runnier fruit topping is desired.
- Refrigerate leftover cheesecake covered to maintain freshness for up to 3 days.
