Luscious Lemon-Lime Cherry Pistachio Cheesecake

1. Prepare the Crust

1. Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
2. In a bowl, combine the crushed graham crackers, chopped pistachios, sugar, and melted butter.
3. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
2. Add the vanilla extract, lemon zest, lime zest, lemon juice, and lime juice. Mix until combined.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the flour and sour cream until smooth. Finally, add the heavy cream and mix until the filling is fully combined.
5. Pour the cheesecake batter over the cooled crust and smooth the top.
6. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
7. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Then transfer to the fridge and chill for at least 4 hours, preferably overnight.

3. Prepare the Cherry Topping

1. In a small saucepan, combine the cherries, sugar, and lemon juice.
2. Bring to a simmer over medium heat, stirring occasionally. If you’d like a thicker topping, mix the cornstarch with 1 tablespoon of cold water and add it to the cherries. Continue to simmer until the sauce thickens.
3. Remove from heat and let cool to room temperature.

4. Assemble and Garnish

1. Once the cheesecake is chilled and set, spoon the cherry topping over the top.
2. Sprinkle with chopped pistachios and garnish with fresh mint leaves, if desired.

5. Serve and Enjoy

• Slice and enjoy the tangy, nutty, and sweet layers of this delightful cheesecake!
• It pairs wonderfully with a cup of iced tea or lemon-lime soda. 🍋🍒💚

Would you like any adjustments or variations, like adding a swirl of pistachio cream or using a different fruit topping?