Description
A delicious Pistachio Raspberry Cheesecake that combines creamy cheesecake with a tangy raspberry sauce and crunchy pistachios, perfect for any occasion.
Ingredients
Scale
- 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
- 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 for at least 4 hours or overnight.
- In a saucepan, cook raspberries with sugar and lemon juice until the sauce thickens.
- Cool completely. Spread raspberry topping over chilled cheesecake.
- Garnish with extra pistachios and fresh raspberries.
Notes
- For best results, refrigerate overnight to enhance flavor and texture.
- You can substitute almond or other nuts for a different flavor.
- Ensure the cream cheese is at room temperature for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg