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- 1 ½ cups pistachio nuts, shelled - ½ cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 2 tablespoons brown sugar

BEST RECIPE FOR Luscious Lemon-Lime Cherry Pistachio Cheesecake Recipe

Indulge in a delightful blend of flavors with this Luscious Lemon-Lime Cherry Pistachio Cheesecake recipe! This stunning dessert features a creamy filling accented by tangy lemon and lime, paired with a nutty pistachio crust and topped with fresh cherries. It's perfect for any occasion and super easy to make. Click through to discover the full recipe and impress your friends and family with this delicious treat!
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Ingredients
  

For the crust:

1 ½ cups pistachio nuts, shelled

½ cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons brown sugar

For the filling:

2 cups cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

Zest of 1 lime

½ cup fresh lemon juice

½ cup fresh lime juice

1 cup fresh cherries, pitted and halved

For the topping:

1 cup whipped cream

½ cup cherries for garnish

Extra pistachios for garnish

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a food processor, blend the pistachios until finely ground. In a mixing bowl, combine the ground pistachios, graham cracker crumbs, melted butter, and brown sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly golden. Remove from the oven and let it cool.

    Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing until well combined. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon zest, lime zest, lemon juice, and lime juice until smooth.

      Fold in the Cherries: Gently fold in the halved cherries into the cheesecake mixture. Be careful not to break them too much.

        Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for an hour. Then remove it and refrigerate for at least 4 hours or overnight.

          Prepare the Topping: Before serving, spread whipped cream over the top of the chilled cheesecake. Garnish with additional cherries and chopped pistachios for an extra crunch and decoration.

            Prep Time: 30 minutes | Total Time: 1 hour 10 minutes + 4 hours chilling | Servings: 10-12 slices

              - Presentation Tips: After topping with whipped cream and garnishes, serve slices on white plates to highlight the vibrant colors of the cheesecake and topping. A sprig of mint can add a fresh touch.