Lemon-Lime Cherry Pistachio Cheesecake

Delight your dessert table with Lemon-Lime Cherry Pistachio Cheesecake! This delicious treat features a perfect balance of sweet cherries, zesty lemon-lime, and crunchy pistachios. Follow my easy guide with step-by-step instructions and helpful tips to create this stunning cheesecake that will impress your family and friends. Ready to elevate your dessert game? Click through for the full recipe and get baking today!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup cream cheese, softened

½ cup sour cream

½ cup granulated sugar

2 large eggs

Zest of 1 lemon

Zest of 1 lime

¼ cup fresh lemon juice

¼ cup fresh lime juice

1 cup fresh or frozen cherries, pitted and halved

½ cup shelled pistachios, finely chopped

1 teaspoon vanilla extract

Pinch of salt

Extra cherries and pistachios for topping (optional)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

Prepare the Crust: In a bowl, mix together the graham cracker crumbs and melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for about 10 minutes, then remove from the oven and let cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and granulated sugar, mixing until well combined.

Add the Eggs and Flavors: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the lemon zest, lime zest, lemon juice, lime juice, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.

Fold in Cherries and Pistachios: Gently fold in the halved cherries and chopped pistachios, distributing them evenly throughout the batter.

Fill the Pan: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about 1 hour.

Chill: Afterward, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Serve: Once chilled, run a knife around the edges of the pan before removing the springform. Decorate the top with extra cherries and chopped pistachios before slicing and serving.

Prep Time: 20 mins | Total Time: 6 hrs (including chilling) | Servings: 10-12