Description

This decadent cheesecake features a creamy lemon-lime filling with a buttery pistachio crust and a bright cherry topping. It’s a showstopping fusion of tangy, sweet, and nutty goodness in every bite—perfect for special occasions or citrus lovers.

Ingredients

Scale

For the Pistachio Crust:

1 ½ cups graham cracker crumbs
½ cup finely ground pistachios
⅓ cup sugar
6 tbsp unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened
¾ cup sugar
3 large eggs
½ cup sour cream
Zest of 1 lemon and 1 lime
Juice of 1 lemon and 1 lime (about ¼ cup total)
1 tsp vanilla extract

For the Cherry Topping:

2 cups fresh or frozen cherries, pitted
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water

Garnish:

Chopped pistachios
Lime or lemon zest curls

Instructions

1️⃣ Prepare crust: Preheat oven to 325°F (160°C). Mix graham crumbs, pistachios, sugar, and butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.

2️⃣ Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, zest, juice, and vanilla. Mix until just combined.

3️⃣ Bake the cheesecake: Pour filling over cooled crust. Bake for 50–60 minutes until the center is slightly jiggly. Cool in the oven with door cracked, then refrigerate for at least 4 hours or overnight.

4️⃣ Make cherry topping: In a saucepan, combine cherries, sugar, and lemon juice. Bring to a simmer, then stir in cornstarch slurry and cook until thickened. Cool completely.

5️⃣ Assemble and garnish: Spoon cherry topping over chilled cheesecake. Sprinkle with chopped pistachios and extra zest for garnish.

Notes

Substitute cherry topping with raspberry or strawberry if preferred.
Cheesecake can be made up to 2 days ahead.

Pistachio crust adds a nutty crunch that balances the creamy citrus filling.

Prep Time: 25 min
Cook Time: 60 min