Luscious Lemon-Lime Cherry Pistachio Cheesecake

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 chopped pistachios

For the cheesecake filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• Zest of 1 lemon
• Zest of 1 lime
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1/2 cup chopped pistachios

For the cherry topping:

• 2 cups fresh or frozen cherries, pitted
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon lemon juice

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Instructions:

1. Prepare the crust:

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

2. Make the cheesecake filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in vanilla extract, sour cream, lemon zest, lime zest, lemon juice, and lime juice until fully incorporated.
4. Fold in the chopped pistachios.
5. Pour the filling over the cooled crust and spread evenly.

3. Bake the cheesecake:

1. Place the springform pan in a larger baking dish filled with about 1 inch of hot water (water bath method) to prevent cracks.
2. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
4. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

4. Prepare the cherry topping:

1. In a saucepan over medium heat, combine cherries, sugar, and lemon juice.
2. In a small bowl, mix cornstarch and water until smooth, then add it to the cherry mixture.
3. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
4. Remove from heat and let it cool before pouring over the chilled cheesecake.

5. Serve and enjoy:

1. Once fully chilled, release the cheesecake from the springform pan.
2. Spoon the cherry topping over the cheesecake and sprinkle with extra chopped pistachios if desired.
3. Slice and serve!

Enjoy your Luscious Lemon-Lime Cherry Pistachio Cheesecake!