Description
This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a show-stopping dessert with a tangy citrus flavor, a creamy cheesecake filling, and a crunchy pistachio crust. Topped with a vibrant cherry compote, this cheesecake brings a delightful mix of textures and flavors. Perfect for any special occasion or as a refreshing treat, it’s sure to impress everyone at your next dinner party!
Ingredients
Scale
For the Pistachio 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
For the 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
For the 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.
- In a medium bowl, combine the chopped pistachios, graham cracker crumbs, sugar, and melted butter. Stir until everything is well combined.
- Press the mixture into the bottom of the prepared pan to form an even, compact crust.
- Bake the crust for 8-10 minutes, or until slightly golden and firm. Remove from the oven and let it cool completely.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, lemon juice, lime juice, lemon zest, and lime zest until fully combined.
- Add the sour cream and mix until smooth.
- Pour the cheesecake filling over the cooled pistachio crust and spread it into an even layer.
- Bake the Cheesecake:
- Reduce the oven temperature to 300°F (150°C). Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
- After 1 hour, remove the cheesecake from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set fully.
- Prepare the Cherry Topping:
- In a medium saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until the cherries start to soften and release their juices.
- If you prefer a thicker topping, mix the cornstarch with a tablespoon of water and add it to the cherry mixture. Stir and cook for an additional 2-3 minutes until thickened.
- Remove from heat and let the cherry topping cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter.
- Spoon the cherry topping over the cheesecake, spreading it evenly.
- Serve:
- Slice the cheesecake and serve chilled. Enjoy the creamy, tangy, and crunchy layers with each bite!
Notes
- Crust Variations: If you’re not a fan of pistachios, you can substitute with other nuts like almonds or walnuts. You can also use graham cracker crumbs alone for a more traditional crust.
- Topping Options: You can substitute cherries with other fruits like raspberries, blueberries, or strawberries for different flavors.
- Make-Ahead: The cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 280g
- Sodium: 160 mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg