Luscious Lemon-Lime Cherry Pistachio Cheesecake

This cheesecake is a sensory delight, merging the refreshing zest of lemon and lime with the sweetness of cherries and the nutty crunch of pistachios. The creamy filling melts in your mouth, while the buttery graham cracker crust adds a satisfying texture. Each bite is a harmonious blend of flavors, perfect for those who love a mix of sweet, tangy, and nutty notes. Whether served at a special gathering or enjoyed as a treat to yourself, this cheesecake promises to impress with its beautiful presentation and exquisite taste.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup finely chopped pistachios

For the Filling:

• 3 (8 oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• Zest of 1 lime
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed lime juice
• 1/2 cup chopped maraschino cherries (drained and patted dry)
• 1/4 cup finely chopped pistachios

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Additional maraschino cherries, for garnish
• Additional chopped pistachios, for garnish
• Lemon and lime slices, for garnish

Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and chopped pistachios until well combined.
3. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass or measuring cup to firmly press down the crust.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool completely.

2. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
2. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
3. Mix in the sour cream and vanilla extract until fully incorporated.
4. Add the lemon zest, lime zest, lemon juice, and lime juice to the mixture, beating until combined.
5. Gently fold in the chopped maraschino cherries and chopped pistachios.
6. Pour the filling over the cooled crust, spreading it evenly.

3. Bake the Cheesecake:

1. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
2. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
3. Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

4. Prepare the Whipped Cream Topping:

1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled cheesecake.

5. Garnish and Serve:

1. Garnish the cheesecake with additional maraschino cherries, chopped pistachios, and slices of lemon and lime.
2. Slice and serve cold. Enjoy!