Dessert lovers, prepare for an irresistible treat! This Crunchy Pistachio Raspberry Cheesecake combines the rich, creamy goodness of cheesecake with the nutty crunch of pistachios and the tart sweetness of raspberries. Whether you’re hosting a dinner party or simply treating yourself, this elegant dessert is guaranteed to impress!
Ingredients
For the Pistachio Crust:
- 1 1/2 cups (190g) finely ground pistachios
- 1/2 cup (120g) graham cracker crumbs
- 1/3 cup (75g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
For the Raspberry Topping:
- 2 cups (250g) fresh or frozen raspberries
- 1/4 cup (50g) granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Equipment Needed
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
Instructions
1. Preheat the Oven and Prepare the Pan:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
2. Make the Pistachio Crust:
In a medium bowl, combine the ground pistachios, graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Beat in the eggs one at a time, mixing just until incorporated.
4. Assemble and Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
5. Cool the Cheesecake:
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Remove from the oven, then chill in the refrigerator for at least 4 hours or overnight.
6. Make the Raspberry Topping:
In a small saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring, until thickened and bubbly. Allow the topping to cool completely.
7. Decorate and Serve:
Spread the raspberry topping over the chilled cheesecake. Sprinkle with chopped pistachios for garnish. Slice and serve this flavor-packed dessert!
Tips for Success
- For a smoother filling, make sure all cheesecake ingredients are at room temperature.
- Use a food processor to finely grind the pistachios for the crust.
- For extra crunch, reserve some whole pistachios to sprinkle on top before serving.
This Crunchy Pistachio Raspberry Cheesecake is a dessert worth savoring. With its nutty crust, creamy filling, and vibrant raspberry topping, every bite is a flavor explosion. Perfect for special occasions or just because, it’s a showstopping treat that will leave everyone asking for seconds!
Crunchy Pistachio Raspberry Cheesecake
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
Ingredients
- For the Pistachio Crust:
- 1 1/2 cups 190g finely ground pistachios
- 1/2 cup 120g graham cracker crumbs
- 1/3 cup 75g unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 3/4 cup 150g granulated sugar
- 1/4 cup 60ml sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- For the Raspberry Topping:
- 2 cups 250g fresh or frozen raspberries
- 1/4 cup 50g granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
- Make the Pistachio Crust:
- In a medium bowl, combine the ground pistachios, graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Beat in the eggs one at a time, mixing just until incorporated.
- Assemble and Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Cool the Cheesecake:
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Remove from the oven, then chill in the refrigerator for at least 4 hours or overnight.
- Make the Raspberry Topping:
- In a small saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring, until thickened and bubbly. Allow the topping to cool completely.
- Decorate and Serve:
- Spread the raspberry topping over the chilled cheesecake. Sprinkle with chopped pistachios for garnish. Slice and serve this flavor-packed dessert!
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