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Desserts have a magical way of bringing people together, and few confections capture that magic quite like the Luscious Lemon-Lime Cherry Pistachio Cheesecake. This stunning dessert is not only a visual feast but also a harmonious blend of flavors and textures that tantalize the taste buds. Imagine the zesty brightness of fresh lemon and lime, complemented by the sweet juiciness of vibrant cherries, all nestled atop a creamy cheesecake filling supported by a crunchy pistachio crust.

BEST RECIPE FOR Luscious Lemon-Lime Cherry Pistachio Cheesecake Recipe: Delightful and Creamy Dessert Instant Recipe Download

Indulge in the ultimate dessert experience with Luscious Lemon-Lime Cherry Pistachio Cheesecake! This delightful recipe combines zesty citrus, juicy cherries, and a crunchy pistachio crust that will impress at any gathering. Our step-by-step guide makes it easy to create this stunning cheesecake from scratch. Ready to elevate your dessert game? Click to explore this delicious recipe and delight your taste buds with every heavenly bite!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

Zest of 1 lime

1/2 cup sour cream

¼ cup fresh lemon juice

¼ cup fresh lime juice

1 cup fresh or frozen cherries, pitted and halved

½ cup unsalted pistachios, chopped

Whipped cream for topping (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan evenly to form the crust. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition.

        Add Flavors: Add the vanilla extract, lemon zest, lime zest, sour cream, lemon juice, and lime juice to the cream cheese mixture. Beat until everything is completely combined and smooth.

          Fold in Fruits and Nuts: Gently fold in the halved cherries and chopped pistachios, taking care not to crush the cherries.

            Combine and Bake: Pour the cheesecake mixture over the cooled crust in the springform pan, smoothing the top to ensure even cooking.

              Water Bath Method: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan inside a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for about 55-65 minutes, or until the edges are set but the center is still slightly jiggly.

                Cool and Refrigerate: Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight for best results.

                  Serve: Carefully remove the springform pan and slice the cheesecake. Serve chilled with a dollop of whipped cream if desired. Garnish with extra cherries and pistachios on top for a stunning presentation.

                    Prep Time: 25 minutes | Total Time: 5 hours | Servings: 10