Zesty Lemon-Lime Cherry Pistachio Cheesecake is a bold and elegant dessert blending tangy citrus cheesecake, vibrant cherry topping, and crunchy pistachios. It’s a stunning centerpiece ideal for special occasions.
Author:Emma Harper
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:6 hours 20 minutes
Yield:12 slices 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
UnitsScale
1 1/2cups graham cracker or digestive biscuit crumbs
1/4cup unsalted butter, melted
24oz cream cheese, room temperature
3/4cup granulated sugar
3 large eggs
Zest and juice of 1 lemon
Zest and juice of 1 lime
1 teaspoon vanilla extract
1 tablespoon cornstarch or flour (optional)
1 can (21 oz) cherry pie filling or 2 cups cherry compote
1/2cup shelled pistachios, roughly chopped
Instructions
Preheat oven to 325°F (160°C). Line a springform pan with parchment on the bottom and lightly grease the sides.
Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Bake for 10 minutes and let cool.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing thoroughly after each.
Stir in lemon zest, lime zest, lemon juice, lime juice, and vanilla. Add cornstarch or flour if using.
Pour the mixture over the crust and smooth the top. Tap to remove air bubbles.
Bake for 50–60 minutes until the edges are set and the center is slightly jiggly.
Turn off the oven and cool cheesecake inside with the door ajar for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, top with cherry pie filling and sprinkle with chopped pistachios. Garnish with lime slices if desired.
Notes
Use a water bath for even baking and to prevent cracking.
For best flavor, use fresh citrus juice and zest.
To freeze, wrap tightly in plastic and foil, and thaw overnight before serving.
Substitute almonds for pistachios if desired, or omit for a nut-free version.
Let cheesecake sit at room temperature for 15–20 minutes before slicing for best texture.