Description
This pistachio raspberry cheesecake recipe combines creamy cheesecake with nutty pistachios and fresh raspberries. Perfect dessert idea for any occasion, elegant and delicious.
Ingredients
200 g graham crackers 100 g melted butter 600 g cream cheese 150 g sugar 3 large eggs 1 tsp vanilla extract 100 g finely ground unsalted pistachios 250 g fresh raspberries 2 tbsp sugar (for topping) 1 tsp lemon juice
Instructions
1. Crush the graham crackers into fine crumbs and mix them with melted butter. Press into the bottom of a springform pan and bake at 350°F (175°C) for 10 minutes. Beat cream cheese until smooth. Add sugar and blend. Mix in eggs one at a time, then add vanilla extract and ground pistachios. Pour filling over crust, smooth the top, and bake at 325°F (160°C) for 50–60 minutes until edges are set and center slightly jiggles. Let cheesecake cool completely, then refrigerate at least 4 hours or overnight. In a saucepan, cook raspberries with sugar and lemon juice until sauce thickens. Cool completely. Spread raspberry topping over chilled cheesecake. Garnish with extra pistachios and fresh raspberries.
Notes
Use unsalted pistachios for best results. Chill the cheesecake fully before adding topping. Freeze slices for longer storage.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 115 mg