Description
A vibrant, nutty cheesecake infused with the bright flavors of lemon and lime, swirled with sweet cherry and set on a delicious pistachio crust.
Ingredients
Scale
- 1 ½ cups Shelled, unsalted pistachios
- ½ cup Graham cracker crumbs (about 4–5 full crackers)
- ¼ cup Granulated sugar
- 6 tbsp Unsalted butter, melted
- 32 oz Full-fat cream cheese, softened to room temperature
- 1 ¾ cups Granulated sugar
- 4 Large eggs, room temperature
- 1 cup Full-fat sour cream, room temperature
- ¼ cup Freshly squeezed lemon juice
- ¼ cup Freshly squeezed lime juice
- 1 tbsp Lemon zest
- 1 tbsp Lime zest
- 1 tsp Pure vanilla extract
- 2 tbsp All-purpose flour (optional)
- 2 cups Fresh or frozen cherries, pitted
- ½ cup Granulated sugar (for cherries)
- 1 tbsp Lemon juice (for cherries)
- 1 tbsp Cornstarch mixed with 2 tbsp cold water (for cherries)
- Chopped pistachios and extra citrus zest for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare a 9-inch springform pan with a light greasing and optional parchment paper at the bottom.
- In a food processor, pulse pistachios until finely ground. Add graham cracker crumbs and sugar, pulse to combine.
- Add melted butter to the crumb mixture and pulse until it resembles wet sand. Press firmly into the bottom and slightly up the sides of the springform pan.
- Chill crust in the freezer for 15-20 minutes or refrigerate for 30 minutes.
- In a stand mixer, beat softened cream cheese until smooth and lump-free. Gradually add sugar, then add eggs one at a time, mixing on low speed.
- Stir in sour cream, lemon juice, lime juice, zests, and vanilla extract until well combined. If using flour, gently stir it in now.
- Pour the cheesecake filling over the chilled crust and smooth the top.
- In a saucepan, combine cherries, sugar, and lemon juice. Bring to a simmer for 5-10 minutes until softened.
- Whisk cornstarch slurry into the cherry mixture and simmer for 1-2 minutes until thickened. Cool completely.
- Wrap the springform pan in heavy-duty aluminum foil and place it in a larger roasting pan filled with hot water halfway up the sides.
- Bake for 60-75 minutes until edges are set but the center has a slight jiggle.
- Turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour.
- Cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
- Before serving, top with cooled cherry mixture and garnish with chopped pistachios and zest.
- Slice with a hot knife for clean cuts and enjoy!
Notes
For the best texture, allow the cheesecake to chill overnight before serving. Use fresh citrus juice for maximum flavor.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg