Luscious Lemon-Lime Cherry Pistachio Cheesecake

This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a stunning dessert that balances creamy richness with a citrusy zing and a burst of fruity sweetness. The crunchy pistachio-infused crust supports a velvety smooth lemon-lime cheesecake filling, all topped with juicy cherries and crushed pistachios for a show-stopping finish. Perfect for celebrations or a luxurious treat, this cheesecake is a delightful fusion of flavors and textures!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup crushed pistachios
• 6 tablespoons unsalted butter (melted)
• 2 tablespoons brown sugar
• ½ teaspoon salt

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese (room temperature)
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• ¾ cup sour cream

For the Cherry Topping:

• 1 ½ cups fresh or frozen cherries (pitted)
• ¼ cup cherry preserves
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)
• ¼ cup chopped pistachios

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, crushed pistachios, melted butter, brown sugar, and salt until evenly mixed.
3. Press the mixture firmly into the bottom of the springform pan.
4. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, beating after each addition.
3. Mix in vanilla extract, lemon juice, lime juice, lemon zest, and lime zest.
4. Fold in the sour cream until the mixture is smooth and creamy.
5. Pour the batter over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan in foil and place it in a large roasting pan.
2. Fill the roasting pan with hot water, about 1 inch deep, to create a water bath.
3. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
5. Refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Cherry Topping

1. In a saucepan over medium heat, combine cherries, cherry preserves, and lemon juice.
2. Simmer for 5-7 minutes, stirring occasionally. If a thicker consistency is desired, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce.
3. Remove from heat and let cool completely before spreading over the chilled cheesecake.

Step 5: Garnish & Serve

1. Spoon the cherry topping evenly over the cheesecake.
2. Sprinkle with chopped pistachios for extra crunch and flavor.
3. Serve chilled and enjoy!

Conclusion & Tips

• Perfectly Smooth Cheesecake: Make sure the cream cheese is at room temperature before mixing to prevent lumps.
• No Cracks? Baking the cheesecake in a water bath keeps it moist and prevents cracks.
• Make Ahead: This cheesecake tastes even better the next day, making it a great make-ahead dessert for special occasions.
• Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze slices for up to 2 months.

This Lemon-Lime Cherry Pistachio Cheesecake is the ultimate balance of tart, sweet, and nutty goodness.  One bite, and you’ll be hooked!