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Lemon-Lime Cherry Pistachio Cheesecake Recipe

Lemon-Lime Cherry Pistachio Cheesecake Recipe
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4.6 from 12 reviews

Indulge in the delightful fusion of tangy lemon-lime flavors, sweet cherries, and crunchy pistachios with this exquisite Lemon-Lime Cherry Pistachio Cheesecake. A creamy, zesty cheesecake on a graham cracker crust topped with a luscious cherry compote, this dessert is a perfect blend of citrusy goodness and nutty richness.

Ingredients

Units Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 teaspoon lemon zest
  • 1 teaspoon lime zest
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pistachios

For the cherry topping:

  • 1 1/2 cups fresh or frozen cherries (pitted)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Preheat oven: to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool.
  3. Make the filling: Beat cream cheese until smooth. Add sugar, sour cream, eggs, juices, zests, and vanilla. Stir in pistachios. Pour over crust.
  4. Bake: for 55–65 minutes until set. Cool in the oven, then refrigerate.
  5. Prepare the cherry topping: Cook cherries, sugar, and lemon juice until juicy. Thicken with cornstarch. Cool.
  6. Serve: Spoon cherry topping over cheesecake and garnish with extra pistachios and citrus zest.

Notes

  • You can use jarred or canned cherry topping for convenience, but homemade gives a fresher flavor.
  • Store cheesecake covered in the fridge for up to 4 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/lemon-lime-cherry-pistachio-cheesecake-recipe-2/