Description
A delightful cheesecake featuring a crunchy pistachio crust, creamy raspberry filling, and topped with fresh raspberries and pistachios.
Ingredients
Scale
- 1 ½ cups pistachios, shelled
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup heavy cream
- ¼ cup raspberry puree
- Fresh raspberries and chopped pistachios for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, blend the pistachios until finely ground.
- In a bowl, mix ground pistachios, granulated sugar, and melted butter until combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until well combined.
- Fold in the fresh raspberries gently.
- In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Pour the filling over the cooled crust and smooth the top.
- Drizzle raspberry puree on top and swirl with a knife for decoration.
- Refrigerate for at least 4 hours or overnight before serving.
- Garnish with fresh raspberries and chopped pistachios before serving.
Notes
- Ensure the cream cheese is at room temperature for easy mixing.
- For a more intense raspberry flavor, add more raspberry puree.
- This cheesecake can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pistachio Raspberry Cheesecake, Elegant Cheesecake, Dessert Recipe