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Pistachio Raspberry Cheesecake

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A luxurious dessert combining rich cheesecake with nutty pistachios and tangy raspberries, making for an irresistible treat.

Ingredients

Scale
  • 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). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine the graham cracker crumbs, sugar, and melted butter in a small bowl. Press the mixture into the bottom of the prepared pan. Bake for 10-12 minutes and let cool.
  3. Beat the cream cheese and granulated sugar in a large mixing bowl until smooth. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract, heavy cream, finely chopped pistachios, and raspberry puree until smooth. Add optional flour for a thicker texture.
  5. Pour the cheesecake mixture over the cooled crust and smooth the top. Bake for 50-60 minutes until set but slightly jiggly in the center.
  6. Cool the cheesecake 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 in a small saucepan and drizzle it over the chilled cheesecake. Garnish with fresh raspberries and crushed pistachios before serving.

Notes

Let the cream cheese soften at room temperature for easy mixing. Mixing on low speed after adding eggs helps prevent cracks.

Nutrition

Find it online: https://yummyfirst.com/pistachio-raspberry-cheesecake-2/