Description
A creamy, tangy cheesecake with a nutty pistachio crust, topped with a vibrant cherry compote and zesty lemon-lime flavors.
Ingredients
- 1 1/2 cups shelled pistachios, finely crushed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1/4 cup fresh lemon juice
- 2 tbsp fresh lime juice
- 1 tbsp lemon zest
- 1 tbsp lime zest
- 1 tsp vanilla extract
- 1 cup cherry compote or preserves
- Whipped cream for garnish
- Extra pistachios and lemon slices for decoration
Instructions
- Preheat oven to 325°F (163°C). Mix crushed pistachios, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add sour cream, eggs, lemon juice, lime juice, zests, and vanilla. Mix until well combined and creamy.
- Pour filling over the cooled crust. Tap the pan gently to remove air bubbles. Bake for 45-50 minutes until the center is set but slightly jiggly. Turn off the oven, crack the door, and let cool for 1 hour inside.
- Remove cheesecake from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Before serving, spread cherry compote over the top. Garnish with whipped cream, extra pistachios, and lemon slices. Slice and enjoy chilled.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American