Description
A bright, zesty cheesecake featuring a buttery pistachio crust, tangy lemon-lime filling, and sweet roasted cherries.
Ingredients
Scale
- 150 g (1 1/2 cups) graham cracker crumbs
- 100 g (1 cup) shelled pistachios, roasted and finely ground
- 85 g (6 tbsp) unsalted butter, melted
- 25 g (2 tbsp) granulated sugar
- 900 g (32 oz) full-fat cream cheese, room temperature
- 200 g (1 cup) granulated sugar
- 3 large eggs + 1 large egg yolk
- 120 ml (1/2 cup) sour cream
- 60 ml (1/4 cup) heavy cream
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine sea salt
- 120 ml (1/2 cup) fresh lemon juice
- 60 ml (1/4 cup) fresh lime juice
- 150 g (3/4 cup) granulated sugar (for curd)
- 3 large eggs (for curd)
- 85 g (6 tbsp) unsalted butter, cubed (for curd)
- 350 g (12 oz) fresh or frozen pitted cherries
- 30–50 g (2–4 tbsp) granulated sugar (for cherries)
- 1 tsp (5 ml) fresh lemon juice (for cherries)
- 1 tsp (2 g) cornstarch dissolved in 1 tbsp water (optional)
- 30 g (1/4 cup) chopped pistachios (for garnish)
- Zest of 1 lemon and 1 lime (for garnish)
- Fresh mint leaves (optional)
Instructions
- Preheat oven to 175°C (350°F). Prepare the crust by mixing graham cracker crumbs, ground pistachios, and sugar. Press into a 9-inch springform pan and bake for 8-10 minutes, then cool completely.
- Make the lemon-lime curd by whisking together sugar, eggs, lemon juice, and lime juice in a heatproof bowl over simmering water. Cook until thickened, then stir in butter and chill.
- Roast or macerate the cherries with sugar and lemon juice, adjusting thickness with cornstarch as needed.
- For the filling, reduce oven temperature to 160°C (325°F). Beat cream cheese and sugar until smooth, adding eggs one at a time, followed by sour cream, heavy cream, lemon juice, lime juice, vanilla, and salt. Do not overmix.
- Pour filling into the cooled crust, bake in a water bath for 50-60 minutes, and cool slowly in the oven.
- Chill the cheesecake for at least 8 hours. Top with lemon-lime curd, roasted cherries, chopped pistachios, and citrus zest before slicing.
- Slice and serve with optional mint garnish.
Notes
Prevent cracks by baking in a water bath and cooling the cheesecake slowly. For the best texture, use room temperature cream cheese.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 26g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 165mg