Lemon-Lime Cherry Pistachio Cheesecake

- Pistachio Nuts: The star of this crust, they impart a rich, buttery flavor that pairs beautifully with the cheesecake filling. Make sure to use unsalted pistachios to control the saltiness in the dessert. - Graham Cracker Crumbs: These crumbs provide structure and a hint of sweetness. They are the classic choice for cheesecake crusts, balancing the nuttiness of the pistachios. - Butter: Melted butter acts as a binding agent, helping the crust hold together. It also adds richness and flavor. - Sugar: A small amount of sugar enhances the sweetness of the crust, complementing the overall flavor of the cheesecake. - Salt: A pinch of salt enhances the flavors throughout the crust and balances the sweetness.

Discover the perfect blend of flavors with Lemon-Lime Cherry Pistachio Cheesecake, a show-stopping dessert that balances zesty citrus with sweet cherries and crunchy pistachios. This creamy cheesecake not only dazzles the palate but also makes a stunning visual centerpiece for any occasion. From summer BBQs to festive gatherings, this delightful treat is sure to impress family and friends alike. Learn how to create this gourmet dessert with our detailed recipe and tips for a flawless cheesecake experience.

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Ingredients

For the Crust:

1 ½ cups pistachio nuts, shelled

½ cup graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

Pinch of salt

For the Cheesecake Filling:

16 ounces cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tablespoon lemon juice

Zest of 1 lemon

1 tablespoon lime juice

Zest of 1 lime

1 teaspoon vanilla extract

1 cup sour cream

For the Cherry Topping:

2 cups fresh or frozen cherries, pitted

½ cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

Pinch of salt

Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a food processor, combine the pistachio nuts, graham cracker crumbs, sugar, and salt. Pulse until finely ground.

- Pour in the melted butter and pulse until the mixture resembles wet sand.

- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until 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.

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

- Mix in the lemon juice, lime juice, lemon zest, lime zest, and vanilla extract until all ingredients are fully combined.

- Fold in the sour cream until just combined.

Bake the Cheesecake:

- Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.

- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.

- Refrigerate for at least 4 hours, preferably overnight.

Prepare the Cherry Topping:

- In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, and salt.

- Cook for 5-7 minutes, stirring frequently until the mixture is bubbly and thickened. Remove from heat and let cool to room temperature.

Assemble the Cheesecake:

- Once the cheesecake is chilled, pour the cherry topping over the top, spreading it evenly.

- Return the cheesecake to the refrigerator for an additional 1 hour to set the topping.

Serve:

- Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled. Garnish with crushed pistachios or whipped cream if desired.

Prep Time, Total Time, Servings:

20 minutes | 8 hours (including chill time) | 12 servings