Go Back

Pistachio Raspberry Cheesecake

An exquisite dessert that combines creamy cheesecake with the nutty crunch of pistachios and the tart sweetness of fresh raspberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Contemporary
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs A buttery base that will provide a perfect crunch.
  • 0.25 cups sugar To sweeten the crust and enhance the overall taste.
  • 0.5 cups unsalted butter, melted Adds richness to the crust, binding the crumbs together.
Filling
  • 24 oz cream cheese, softened The creaminess is the star of this cheesecake.
  • 1 cups granulated sugar Balances the richness of the cream cheese.
  • 3 large eggs For structure and to ensure creaminess.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 0.5 cups heavy cream Adds a silky texture and decadence.
  • 0.25 cups shelled pistachios, finely chopped Introduces a lovely nutty flavor and a delightful crunch.
  • 0.25 cups raspberry puree Adds sweetness and a beautiful color contrast.
  • 1 tablespoon all-purpose flour (optional) Can help stabilize the cheesecake if desired.
Toppings
  • 0.5 cups raspberry puree (for topping) Makes for an enticing final touch.
  • Fresh raspberries (for garnish) Adds freshness and color.
  • Crushed pistachios (for garnish) Enhances the visual appeal and adds crunch.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
  2. In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of your prepared pan to create the crust.
  3. Bake the crust for 10-12 minutes or until it’s lightly golden, then let it cool completely.
Filling Preparation
  1. In a large bowl, combine the softened cream cheese and granulated sugar, beating them together until smooth.
  2. Add in the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract, followed by the heavy cream, finely chopped pistachios, and raspberry puree.
  4. Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Baking
  1. Bake the cheesecake in the preheated oven for 50-60 minutes. The center should be set but slightly jiggle when gently shaken.
  2. Allow it to cool in the oven with the door slightly ajar to prevent cracking.
  3. Refrigerate the cheesecake for at least 4 hours or overnight for the best flavor development.
Topping
  1. For the topping, heat the raspberry puree until warm, and drizzle this over the cheesecake before serving.
  2. Garnish with fresh raspberries and crushed pistachios.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Don't overmix when incorporating the eggs to maintain fluffiness. Optionally use a water bath for a creamier texture.