A zesty and creamy Lemon-Lime Cherry Pistachio Cheesecake with a buttery graham cracker crust. Perfect for summer celebrations or elegant dinners.

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

3 packages (8 oz each) cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

1 tablespoon lemon zest

1 tablespoon lime zest

1/2 cup chopped pistachios

1/2 cup chopped cherries

Whipped cream, for topping

Whole cherries and chopped pistachios, for garnish

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1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.

2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool.

3. Beat cream cheese and 1 cup sugar until smooth. Add vanilla and beat in eggs, one at a time.

4. Mix in lemon juice, lime juice, lemon zest, and lime zest. Beat until smooth. Fold in pistachios and cherries.

5. Pour batter over the crust and smooth the top. Bake for 50-60 minutes, until the center is almost set.

6. Cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.

7. Top with whipped cream, whole cherries, and chopped pistachios before serving.

For best results, chill the cheesecake overnight to allow flavors to develop.

To prevent cracks, consider using a water bath during baking.

If using bottled lemon and lime juice, ensure it’s 100% juice without added sugars.