Description
A delicious and elegant cheesecake featuring a crunchy pistachio crust, creamy filling, and a fresh raspberry topping.
Ingredients
Scale
- 1 ½ cups pistachio nuts, finely chopped
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- ½ cup sour cream
- ½ cup heavy cream
- 1 cup fresh raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the finely chopped pistachios, melted butter, and sugar. Mix until well blended. Press the mixture into the bottom of a springform pan, creating a compact layer. Bake for about 10 minutes or until slightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and vanilla extract, beating until combined. Add the eggs one at a time, mixing well after each addition. Finally, add the sour cream and heavy cream, mixing until the filling is creamy and smooth.
- Pour the filling over the cooled crust. Bake in the oven for about 50-60 minutes or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour.
- In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook gently until the raspberries break down into a sauce, about 5-7 minutes. Remove from heat and let it cool.
- Once the cheesecake is cool, store it in the refrigerator for at least 4 hours, or overnight for the best results.
- Remove the cheesecake from the springform pan, drizzle the raspberry sauce on top, and garnish with additional pistachios if desired. Slice and enjoy!
Notes
- Use high-quality cream cheese for the best result.
- Ensure eggs are at room temperature for better mixing.
- Chill the cheesecake overnight for optimal flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Pistachio Raspberry Crunch Cheesecake, cheesecake recipe, elegant dessert