Lemon-Lime Cherry Pistachio Cheesecake

Shopping list

• 1.5 cups graham cracker crumbs

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• 0.25 cups sugar — for crust

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• 0.5 cups unsalted butter — melted

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• 24 ounces cream cheese — 3 packages, softened

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• 1 cup sugar — for filling

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• 1 teaspoon vanilla extract

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• 3 large eggs

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• 0.25 cups fresh lemon juice

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• 0.25 cups fresh lime juice

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• 1 tablespoon lemon zest

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• 1 tablespoon lime zest

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• 0.5 cups chopped pistachios

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• 0.5 cups chopped cherries

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• whipped cream — for topping

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• whole cherries — for garnish

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• chopped pistachios — for garnish

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Step by step

1. 1

   Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

2. 2

   In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

3. 3

   In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and mix well. Beat in the eggs, one at a time, until fully incorporated.

4. 4

   Add the lemon juice, lime juice, lemon zest, and lime zest to the cream cheese mixture, and beat until smooth. Gently fold in the chopped pistachios and cherries.

5. 5

   Pour the batter over the cooled crust and smooth the top with a spatula. Bake for 50- 60 minutes, or until the center is almost set.

6. 6

   Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. Then, refrigerate for at least 4 hours, or overnight.

7. 7

   Before serving, top the cheesecake with whipped cream, whole cherries, and chopped pistachios.