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Pistachio Raspberry Cheesecake

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A delightful dessert combining creamy cheesecake with vibrant raspberry and nutty pistachio flavors.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1/4 cup shelled pistachios, finely chopped
  • 1/4 cup raspberry puree
  • 1 tablespoon all-purpose flour (optional)
  • 1/2 cup raspberry puree (for topping)
  • Fresh raspberries (for garnish)
  • Crushed pistachios (for garnish)

Instructions

  1. Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
  2. Mix graham cracker crumbs, sugar, and melted butter in a small bowl until resembling wet sand. Press into the prepared pan to form a crust and bake for 10-12 minutes until lightly golden.
  3. Beat the softened cream cheese with granulated sugar in a large mixing bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition.
  4. Stir in vanilla extract, heavy cream, finely chopped pistachios, and raspberry puree until well combined. Add optional flour for a thicker cheesecake.
  5. Pour the cheesecake mixture over the cooled crust and smooth the top. Bake for 50-60 minutes, until the center is set but still slightly jiggly.
  6. Let the cheesecake cool in the oven with the door slightly ajar for about an hour, then refrigerate for at least 4 hours or overnight.
  7. Heat the remaining raspberry puree and drizzle it over the chilled cheesecake before serving. Garnish with fresh raspberries and crushed pistachios.

Notes

For the best texture, chill overnight and avoid overmixing the batter.

Nutrition

Find it online: https://yummyfirst.com/creamy-pistachio-raspberry-cheesecake/