Pistachio Raspberry Cheesecake
A delightfully rich cheesecake that combines the nutty flavors of pistachios and the sweet tartness of raspberries, sitting on a buttery graham cracker crust.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a buttery and crunchy base.
- 0.25 cups sugar Adds the right amount of sweetness to the crust.
- 0.5 cups unsalted butter, melted Binds the crumbs together beautifully.
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened The luscious, creamy filling.
- 1 cups granulated sugar Sweetens the cheesecake just right.
- 3 large eggs Brings the filling together and adds structure.
- 1 teaspoon vanilla extract A classic flavor enhancer.
- 0.5 cups heavy cream Ensures a silky-smooth texture.
- 0.25 cups shelled pistachios, finely chopped Offers a nutty crunch and lovely color.
- 0.25 cups raspberry puree Provides taste and beautiful color.
- 1 tablespoon all-purpose flour (optional) Can help achieve a thicker consistency.
For assembly and garnish
- 0.5 cups raspberry puree (for topping) Adds a fresh burst of flavor on serving.
- to taste fresh raspberries (for garnish) Brightens up the presentation.
- to taste crushed pistachios (for garnish) Enhances the nutty aspect and visual appeal.
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until crumbly. Press into the bottom of the prepared pan. Bake for 10-12 minutes until golden. Let cool.
Mixing the Filling
- In a large mixing bowl, beat softened cream cheese and 1 cup sugar until smooth. Beat in eggs one at a time. Add vanilla, then gradually mix in heavy cream, pistachios, and raspberry puree until smooth. Optionally, mix in flour.
Baking
- Pour filling over the cooled crust and smooth the top. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake to cool with the door slightly ajar to prevent cracks.
Chilling & Topping
- Refrigerate the cheesecake for at least 4 hours or overnight. Gently heat raspberry puree for topping and drizzle over the cheesecake.
Serving
- Garnish with fresh raspberries and crushed pistachios before serving.
Notes
Room-temperature cream cheese is crucial for a creamy texture. Optionally swirl extra raspberry puree into the cheesecake before baking for added flavor.