Description
A creamy cheesecake with a crunchy pistachio crust, complemented by tart raspberries for a perfect dessert experience.
Ingredients
Scale
- 1 1/2 cups pistachio crust (crushed pistachios and graham cracker crumbs)
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries
- 1/2 cup pistachios, chopped for topping
Instructions
- Preheat your oven to 325°F (160°C).
- Combine 1 1/2 cups of crushed pistachios and graham cracker crumbs with 1/4 cup melted butter in a bowl.
- Press this mixture firmly into the bottom of a springform pan.
- Beat 16 oz of cream cheese until smooth in a large mixing bowl.
- Add 1 cup of granulated sugar gradually, ensuring a fluffy mixture.
- Mix in 1 teaspoon of vanilla extract.
- Add 3 large eggs, mixing one at a time until fully blended.
- Stir in 1 cup of sour cream until smooth.
- Fold in 1 cup of fresh raspberries gently.
- Pour the cheesecake batter over the prepared crust and smooth the top.
- Bake for 50-60 minutes until the center is slightly jiggly.
- Cool the cheesecake before refrigerating for at least 4 hours.
- Top with 1/2 cup of chopped pistachios before serving.
Notes
This cheesecake can be made a day in advance for optimal flavor. Avoid overmixing and ensure proper cooling to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cheesecake, pistachio, raspberry, dessert, baking