Elegant Pistachio Raspberry Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 cup pistachios, shelled and chopped
02 -
1/2 cup graham cracker crumbs
03 -
1/4 cup melted butter
04 -
2 tablespoons sugar
→ Filling
05 -
3 packages (8 oz each) cream cheese, softened
06 -
1 cup granulated sugar
07 -
1 teaspoon vanilla extract
08 -
3 large eggs
09 -
1/2 cup sour cream
10 -
1/2 cup heavy cream
11 -
1/4 cup crushed pistachios
→ Raspberry Topping
12 -
1 cup fresh raspberries
13 -
1/4 cup raspberry jam or preserves
14 -
1 tablespoon lemon juice
15 -
1 tablespoon powdered sugar (optional)
# Instructions:
01 -
Preheat the oven to 163°C. In a bowl, combine the chopped pistachios, graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
02 -
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract, then mix in the eggs one at a time, fully incorporating each egg before adding the next. Stir in the sour cream, heavy cream, and crushed pistachios.
03 -
Pour the cheesecake batter into the prepared crust. Smooth the top with a spatula. Bake for 55-60 minutes, or until the center is set and slightly jiggles. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, transfer to the fridge and chill for at least 4 hours or overnight for the best results.
04 -
In a small saucepan, combine fresh raspberries, raspberry jam, and lemon juice over medium heat. Stir occasionally until the raspberries break down and the mixture thickens, about 5-7 minutes. For a sweeter topping, add powdered sugar. Let the mixture cool completely.
05 -
Once the cheesecake has chilled, spread the raspberry topping evenly over the top. Garnish with additional whole pistachios or fresh raspberries if desired.
06 -
Slice, serve, and enjoy this elegant, indulgent cheesecake with a burst of pistachio and raspberry flavors.