Description
A rich and creamy Lemon Cherry Pistachio Cheesecake recipe featuring a nutty pistachio crust, a tangy lemon-infused cheesecake filling, and a sweet cherry topping. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 ½ cups crushed pistachios
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ½ cup sour cream
- ¼ cup heavy cream
For the Topping:
- 1 ½ cups fresh or frozen cherries, pitted and halved
- ¼ cup sugar
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- ½ cup crushed pistachios for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: Mix crushed pistachios, graham cracker crumbs, sugar, salt, and melted butter. Press into the pan and bake for 10 minutes. Cool.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, lemon zest, lemon juice, sour cream, and heavy cream.
- Bake in a water bath: Pour the filling over the crust, wrap the pan in foil, and place in a roasting pan with hot water. Bake for 55-60 minutes.
- Cool & chill: Turn off the oven, let the cheesecake sit inside for 1 hour, then refrigerate for at least 6 hours or overnight.
- Make the topping: Simmer cherries, sugar, cornstarch, and lemon juice in a saucepan until thickened. Cool before spreading over the cheesecake.
- Serve & enjoy! Sprinkle with crushed pistachios before serving.
Notes
- For a crunchier crust, pre-bake it for an extra 5 minutes before adding the filling.
- Room temperature ingredients ensure a smooth, lump-free cheesecake batter.
- A water bath prevents cracks and keeps the cheesecake ultra-creamy.
- For a no-bake version, use a no-bake cheesecake filling with gelatin or whipped cream instead of eggs.
- Let it chill overnight for the best flavor and texture.
- Prep Time: 20 minutes
- Chill time: 6 hours
- Cook Time: 60 minutes
Keywords: Lemon Cherry Pistachio Cheesecake