I built a Luscious Lemon-Lime Cherry Pistachio Cheesecake that layers zesty lemon and lime with jewel-like cherries and crunchy pistachios into a pretty cheesecake that hides a silky surprise.

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My Luscious Lemon-Lime Cherry Pistachio Cheesecake surprised even me. I wanted something bright but not too sweet, a dessert that makes you pause, stare and wonder how the flavors even work together.

The filling’s silky cream cheese gives it that classic, rich tang while a scattering of finely ground unsalted pistachios adds an unexpected, nutty crunch and color that just sings. It’s kind of showy but in a fun way, the sort of Pretty Cheesecake that makes people take photos before they take a bite.

I kept thinking, is this really as good as it looks? Turns out, yes.

Ingredients

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Crunchy crust, mostly carbs with a little fibre, adds sweet toasty flavor.
Ground pistachios add protein, healthy fats and green nutty crunch, nice garnish.
Rich and creamy, mostly fat and protein, makes it tangy and indulgent.
Eggs give structure and protein, help set filling, they’re simple but vital.
Adds moisture, slight tang, some protein, balances sweetness, makes texture smooth.
Zest and juice bring bright acid, low calories, vitamin C, fresh sour pop.
Sweet tart cherries add fruitiness, some fiber and antioxidants, pretty topping.
Butter gives richness, sugar sweetens and feeds texture, not health food though.

Ingredient Quantities

1 1/2 cups graham cracker crumbs or crushed digestive biscuits

1/2 cup finely ground unsalted pistachios (plus extra for garnish)

6 tbsp unsalted butter, melted

2 tbsp granulated sugar (for crust)

Pinch of salt

24 oz cream cheese, softened (3 x 8 oz packages)

1 cup granulated sugar

2 tbsp all purpose flour or cornstarch

3 large eggs room temp

1 cup sour cream room temp

1 tsp vanilla extract

Zest of 2 lemons and 1 lime, about 2 tbsp zest total

2 tbsp fresh lemon juice and 1 tbsp fresh lime juice

Pinch of salt (for filling)

1 15 oz can cherry pie filling or about 2 cups fresh cherries, pitted

If using fresh cherries: 1/4 cup granulated sugar and 1 tbsp cornstarch mixed with 1 tbsp water

1/3 cup chopped toasted pistachios for topping

Optional: 2 tbsp lemon curd for extra glaze

How to Make this

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1. Preheat oven to 325°F (163°C). Grease a 9 inch springform pan and lightly line the bottom with parchment. Wrap the outside bottom and lower sides of the pan tightly in foil so water wont leak in if you use a water bath.

2. Make the crust: combine 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits), 1/2 cup finely ground unsalted pistachios, 2 tbsp granulated sugar, a pinch of salt and 6 tbsp melted unsalted butter. Press the mix firmly into the bottom (and slightly up the sides if you like) of the prepared pan. Chill in the fridge 10 minutes to set.

3. Beat the filling: in a bowl, beat 24 oz cream cheese (softened) with 1 cup granulated sugar until smooth and no lumps remain. Add 2 tbsp all purpose flour or cornstarch and mix just to combine. Add 3 large eggs one at a time, mixing low speed and scraping the bowl between additions. Stir in 1 cup room temp sour cream, 1 tsp vanilla extract, zest of 2 lemons and 1 lime (about 2 tbsp total), 2 tbsp fresh lemon juice and 1 tbsp fresh lime juice, plus a pinch of salt. Don’t overbeat or you will add too much air.

4. Pour filling onto chilled crust, smooth the top and tap the pan on the counter a few times to release big air bubbles. If you see any big bubbles pop them with a toothpick.

5. Bake in a water bath: place the wrapped springform in a large roasting pan, pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake at 325°F for about 50 to 65 minutes until the edges are set and the center still slightly jiggles. Avoid overbaking, it should wobble a bit in the middle.

6. Cool slowly: turn the oven off, crack the door and let the cheesecake sit inside for 1 hour. Remove from oven, lift out of the water bath and unwrap foil. Run a thin knife around the edge to prevent cracking as it shrinks. Chill in the fridge at least 4 hours or preferably overnight to fully set.

7. If using canned cherry pie filling: simply spoon the 15 oz can over the chilled cheesecake and spread gently. If using fresh cherries: pit about 2 cups cherries, put them in a small saucepan with 1/4 cup granulated sugar and simmer until juicy. Mix 1 tbsp cornstarch with 1 tbsp water to make a slurry, stir it into the cherries and cook until thickened. Cool completely before spooning over the cheesecake.

8. Optional glaze: warm 2 tbsp lemon curd slightly and drizzle over the cherry layer for extra lemon punch. It makes the top look glossy and more tart.

9. Garnish and finish: toast 1/3 cup chopped pistachios in a dry skillet until fragrant (about 2 to 3 minutes), cool and sprinkle over the cherries. Add a little extra finely ground pistachio if you want more green color and texture.

10. Chill the assembled cake 20 to 30 minutes more so the topping sets. Serve slices at room temp about 10 to 15 minutes after removing from the fridge for best flavor. Store covered in the fridge up to 4 days.

Equipment Needed

1. 9-inch springform pan (line bottom with parchment and wrap the outside in foil)
2. Large roasting pan for the water bath
3. Electric mixer (stand or hand) to beat the filling
4. Food processor or rolling pin plus a zip-top bag to crush graham crackers and grind pistachios
5. Mixing bowls (a couple different sizes)
6. Measuring cups and spoons
7. Rubber spatula and a whisk
8. Small saucepan and wooden spoon (for fresh cherry topping)
9. Thin knife (to run around the edge), toothpicks (pop big air bubbles), and a cooling rack for resting the cake

FAQ

Q: Can I make Luscious Lemon ahead of time? A: Yes, totally. Bake and cool it, then chill at least 4 hours but overnight is best for flavor and clean slices. Store in the fridge up to 4 days. To freeze, wrap whole cake or slices very tight in plastic and foil, freeze up to 1 month, thaw in the fridge overnight.

Q: How do I avoid cracks in the cheesecake? A: Use room temp cream cheese and eggs, mix low and slow, add eggs one at a time, dont overbeat. Bake in a water bath (wrap the springform with foil and set pan in a hot water bath), remove when edges are set and center still slightly jiggles, then let cool slowly with the oven door cracked for about an hour before chilling.

Q: I want to use fresh cherries instead of canned pie filling. What do I do? A: Cook pitted cherries with 1/4 cup sugar and that 1 tbsp cornstarch slurry (mix cornstarch with 1 tbsp water) over medium heat until syrup thickens, cool completely before spooning on the chilled cheesecake. Or just scatter fresh cherries on top for a lighter, less saucy finish.

Q: Can I change the crust or skip the pistachios? A: Yes. You can use all graham crumbs or digestive biscuits if you prefer, or swap pistachios for almonds, pecans or hazelnuts. If you use salted nuts cut back on added salt. Toast nuts first for more flavor.

Q: How do I get super smooth filling and nice texture? A: Start with fully softened cream cheese, scrape the bowl often, mix on low speed and dont whip air into the batter. Add eggs slowly, fold in sour cream and citrus gently. Sieve the lemon and lime zest if you want an ultra smooth finish but the tiny bits are fine too.

Q: Best way to slice and serve so slices look pretty? A: Chill the cake well, then dip a sharp knife in hot water, wipe it dry and make each cut, wiping the knife between slices. Garnish with the cherry topping, a drizzle of lemon curd if using, and chopped toasted pistachios.

Luscious Lemon Recipe Substitutions and Variations

Graham cracker crumbs or crushed digestive biscuits: swap with crushed shortbread or vanilla wafers, same amount. Shortbread makes a richer crust, oats make it chewier so pulse 1 1/2 cups rolled oats and mix with an extra 3 to 4 tbsp melted butter and 1 tbsp honey if you want a heartier, gluten free-ish base.
Finely ground pistachios: use toasted almonds, walnuts or pecans in the same quantity for a similar texture, or for a nut free option use toasted sunflower or pumpkin seeds 1 to 1. (Flavor will change a bit, but still good.)
Sour cream in the filling: swap with plain full fat Greek yogurt equal amount for the same tang and body, or use crème fraîche for extra richness. For dairy free try thick coconut yogurt but expect a mild coconut note.
Cherry pie filling or fresh cherries: frozen cherries (about 2 cups) work great, just thaw and drain then simmer briefly with 1/4 cup sugar and 1 tbsp cornstarch to thicken. You can also use a mixed berry compote or apricot preserves for a different but tasty topping.

Pro Tips

– Get your dairy really close to room temp and dont overbeat the batter. A few lumps in the cream cheese are fine, but whipping in a lot of air will make it puff then collapse and crack, so mix gently and stop as soon as it is smooth.

– Toast and grind the pistachios for the crust, then press the crumbs firmly and chill the crust before you fill it. If you want extra protection from a soggy bottom, give the crust a quick 4 to 6 minute bake, just enough to set it, then cool before pouring the filling.

– Use a water bath and cool the cheesecake slowly, let the oven door sit cracked for about an hour after baking so it cools gradually. When it comes out, run a thin knife around the edge while it’s still warm to release it from the pan so it wont pull and crack as it shrinks.

– Make the cherry topping ahead and cool it completely before spooning on, that prevents it from sinking into the cake. For clean slices heat a knife under hot water, wipe it dry between cuts, and let slices sit at room temp 10 to 15 minutes before serving so the flavors open up.

Luscious Lemon Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I built a Luscious Lemon-Lime Cherry Pistachio Cheesecake that layers zesty lemon and lime with jewel-like cherries and crunchy pistachios into a pretty cheesecake that hides a silky surprise.

Servings

servings

Calories

514

kcal

Equipment: 1. 9-inch springform pan (line bottom with parchment and wrap the outside in foil)
2. Large roasting pan for the water bath
3. Electric mixer (stand or hand) to beat the filling
4. Food processor or rolling pin plus a zip-top bag to crush graham crackers and grind pistachios
5. Mixing bowls (a couple different sizes)
6. Measuring cups and spoons
7. Rubber spatula and a whisk
8. Small saucepan and wooden spoon (for fresh cherry topping)
9. Thin knife (to run around the edge), toothpicks (pop big air bubbles), and a cooling rack for resting the cake

Ingredients

1 1/2 cups graham cracker crumbs or crushed digestive biscuits
1/2 cup finely ground unsalted pistachios (plus extra for garnish)
6 tbsp unsalted butter, melted
2 tbsp granulated sugar (for crust)
Pinch of salt
24 oz cream cheese, softened (3 x 8 oz packages)
1 cup granulated sugar
2 tbsp all purpose flour or cornstarch
3 large eggs room temp
1 cup sour cream room temp
1 tsp vanilla extract
Zest of 2 lemons and 1 lime, about 2 tbsp zest total
2 tbsp fresh lemon juice and 1 tbsp fresh lime juice
Pinch of salt (for filling)
1 15 oz can cherry pie filling or about 2 cups fresh cherries, pitted
If using fresh cherries: 1/4 cup granulated sugar and 1 tbsp cornstarch mixed with 1 tbsp water
1/3 cup chopped toasted pistachios for topping
Optional: 2 tbsp lemon curd for extra glaze

Directions

Preheat oven to 325°F (163°C). Grease a 9 inch springform pan and lightly line the bottom with parchment. Wrap the outside bottom and lower sides of the pan tightly in foil so water wont leak in if you use a water bath.
Make the crust: combine 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits), 1/2 cup finely ground unsalted pistachios, 2 tbsp granulated sugar, a pinch of salt and 6 tbsp melted unsalted butter. Press the mix firmly into the bottom (and slightly up the sides if you like) of the prepared pan. Chill in the fridge 10 minutes to set.
Beat the filling: in a bowl, beat 24 oz cream cheese (softened) with 1 cup granulated sugar until smooth and no lumps remain. Add 2 tbsp all purpose flour or cornstarch and mix just to combine. Add 3 large eggs one at a time, mixing low speed and scraping the bowl between additions. Stir in 1 cup room temp sour cream, 1 tsp vanilla extract, zest of 2 lemons and 1 lime (about 2 tbsp total), 2 tbsp fresh lemon juice and 1 tbsp fresh lime juice, plus a pinch of salt. Don’t overbeat or you will add too much air.
Pour filling onto chilled crust, smooth the top and tap the pan on the counter a few times to release big air bubbles. If you see any big bubbles pop them with a toothpick.
Bake in a water bath: place the wrapped springform in a large roasting pan, pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake at 325°F for about 50 to 65 minutes until the edges are set and the center still slightly jiggles. Avoid overbaking, it should wobble a bit in the middle.
Cool slowly: turn the oven off, crack the door and let the cheesecake sit inside for 1 hour. Remove from oven, lift out of the water bath and unwrap foil. Run a thin knife around the edge to prevent cracking as it shrinks. Chill in the fridge at least 4 hours or preferably overnight to fully set.
If using canned cherry pie filling: simply spoon the 15 oz can over the chilled cheesecake and spread gently. If using fresh cherries: pit about 2 cups cherries, put them in a small saucepan with 1/4 cup granulated sugar and simmer until juicy. Mix 1 tbsp cornstarch with 1 tbsp water to make a slurry, stir it into the cherries and cook until thickened. Cool completely before spooning over the cheesecake.
Optional glaze: warm 2 tbsp lemon curd slightly and drizzle over the cherry layer for extra lemon punch. It makes the top look glossy and more tart.
Garnish and finish: toast 1/3 cup chopped pistachios in a dry skillet until fragrant (about 2 to 3 minutes), cool and sprinkle over the cherries. Add a little extra finely ground pistachio if you want more green color and texture.
Chill the assembled cake 20 to 30 minutes more so the topping sets. Serve slices at room temp about 10 to 15 minutes after removing from the fridge for best flavor. Store covered in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.