Luscious Lemon-Lime Cherry Pistachio Cheesecake: A Vibrant and Creamy Delight

Serving: Let the cheesecake sit at room temperature for about 15 minutes before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the cheesecake (without the topping) for up to 2 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
Variations:
Nut-Free Option: Swap pistachios for crushed graham crackers in the crust.
Berry Swirl: Replace cherry puree with raspberry or strawberry puree.
Dairy-Free Alternative: Use dairy-free cream cheese and coconut yogurt instead of sour cream.
FAQ:
1. Can I use bottled lemon and lime juice?
Fresh juice is best for a bright, natural flavor, but bottled juice can be used in a pinch.

2. What if I don’t have a springform pan?
A deep 9-inch pie dish can work, but slicing will be trickier.

3. Can I make this cheesecake ahead of time?
Yes! It’s best made a day in advance to allow flavors to develop fully.

Enjoy this Luscious Lemon-Lime Cherry Pistachio Cheesecake—a perfect blend of tart, sweet, and crunchy in every bite!