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Imagine biting into a slice of cheesecake that perfectly balances tart and sweet flavors, enveloped in a creamy texture that dances on your palate. This is what the Luscious Lemon-Lime Cherry Pistachio Cheesecake promises. Combining the zesty notes of lemon and lime with the vibrant sweetness of cherries and the nutty crunch of pistachios, this cheesecake is a delightful treat that elevates the traditional dessert experience.

Luscious Lemon-Lime Cherry Pistachio Cheesecake Recipe

Indulge in the refreshing flavors of this Luscious Lemon-Lime Cherry Pistachio Cheesecake! With a crunchy pistachio graham cracker crust and a creamy filling bursting with lemon and lime zest, this dessert is a delightful treat. Topped with fluffy whipped cream and garnished with fresh cherries and crushed pistachios, it’s perfect for any occasion. Impress your friends and family with a slice of this vibrant, delicious cheesecake!
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Ingredients
  

For the crust:

1 cup pistachios, shelled

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1/2 cup sour cream

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

Zest of 1 lemon

Zest of 1 lime

1 cup cherries, pitted and halved (fresh or frozen)

For the topping:

1 cup whipped cream

1/4 cup crushed pistachios

Fresh cherries for garnish

Instructions
 

Prepare the crust:

    - Preheat your oven to 350°F (175°C).

      - In a food processor, pulse the pistachios until finely ground.

        - In a mixing bowl, combine the ground pistachios, graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

          - Press the mixture into the bottom of a 9-inch springform pan evenly. Bake for 8-10 minutes or until lightly golden. Remove and let cool.

            Make the cheesecake filling:

              - In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy using an electric mixer.

                - Add the eggs one at a time, mixing well after each addition.

                  - Incorporate the sour cream, lemon juice, lime juice, lemon zest, and lime zest. Mix until all ingredients are thoroughly combined.

                    - Gently fold in the halved cherries until evenly distributed.

                      Bake the cheesecake:

                        - Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.

                          - Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.

                            Chill the cheesecake:

                              - Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.

                                Prepare the topping:

                                  - Before serving, spread whipped cream over the top of the chilled cheesecake. Sprinkle with crushed pistachios and garnish with fresh cherries.

                                    Serve:

                                      - Carefully remove the cheesecake from the springform pan. Slice and serve chilled!

                                        Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 10-12