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The key ingredients of this luscious cheesecake recipe create a perfect blend of flavors. First, the crust begins with graham cracker crumbs. I use 1 ½ cups of these crumbs to give a sweet and crunchy base. I mix them with ½ cup of melted unsalted butter and 2 tablespoons of sugar. This combination forms a solid foundation for the cheesecake.

Luscious Lemon-Lime Cherry Pistachio Cheesecake Recipe

Indulge in a sweet treat with this Luscious Lemon-Lime Cherry Pistachio Cheesecake recipe! Experience the perfect blend of zesty citrus, juicy cherries, and crunchy pistachios in every creamy bite. It's easy to make and perfect for gatherings or cozy days at home. Follow simple steps to create a stunning dessert that will impress your friends and family. Ready to dive into deliciousness? Click through to explore the full recipe!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tablespoon lemon zest

1 tablespoon lime zest

½ cup fresh lemon juice

½ cup fresh lime juice

1 teaspoon vanilla extract

1 cup fresh cherries, pitted and halved

⅓ cup unsalted pistachios, crushed

Whipped cream for garnish (optional)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust in the preheated oven for 10 minutes, then remove and let cool.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well incorporated.

      Incorporate Eggs: Add the eggs one at a time, mixing on low speed until just blended after each addition. Be careful not to over-mix.

        Add Zests and Juices: Mix in the lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until everything is well combined. The mixture should be smooth and fluffy.

          Add Cherries and Pistachios: Gently fold in the halved cherries and crushed pistachios, ensuring they are evenly distributed throughout the filling.

            Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the center is just set but still slightly jiggly.

              Cool the Cheesecake: Once baked, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about 1 hour to prevent cracks. After that, remove it from the oven and cool completely at room temperature before refrigerating for at least 4 hours, or overnight for the best texture.

                Serve: Before serving, run a knife around the edge of the springform pan to loosen the cheesecake, then remove the sides. Slice the cheesecake and serve it chilled, optionally garnished with whipped cream and extra cherries or pistachios on top.

                  Prep Time: 30 minutes | Total Time: 7 hours (including cooling time) | Servings: 10-12