Description
A luxurious and creamy cheesecake combining the tanginess of fresh raspberries with the crunch of pistachios, offering a perfect balance of flavors and textures in every bite.
Ingredients
Scale
- 1 cup pistachio nuts (shelled)
- 1 cup graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- A pinch of salt
- 24 oz (3 packages) cream cheese, softened
- 1 cup sour cream
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup fresh raspberries (for sauce, optional)
- 2 tablespoons sugar (for sauce)
- 1 tablespoon lemon juice (for sauce)
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, blend pistachios, graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand.
- Press the crust mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes and allow it to cool.
- In a mixing bowl, beat softened cream cheese until smooth. Add sugar gradually, then mix in sour cream. Beat in eggs one at a time. Add vanilla extract and gently fold in raspberries.
- Pour the filling over the cooled crust and smooth the top. Place a tray of water on the bottom rack of the oven to create steam. Bake the cheesecake on the middle rack for 55-65 minutes, or until edges are set and center jiggles slightly.
- Turn off the oven and let the cheesecake sit inside for 1 hour. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Optional: For the raspberry sauce, simmer raspberries, sugar, and lemon juice for 5-7 minutes until broken down. Strain for smoothness, if desired. Cool before serving.
- Slice and serve the cheesecake chilled. Drizzle with raspberry sauce and garnish with crushed pistachios and whole raspberries.
Notes
- Use room temperature ingredients for a smoother filling.
- Don’t overmix the batter to avoid cracks.
- Always use a water bath for even baking and to prevent cracking.
- Toast pistachios before using for a deeper flavor.
- Run a knife around the cake before removing the springform to prevent sticking.
- Try variations like raspberry swirls, chocolate ganache layer, or alternate fruits like blueberries.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 20g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: raspberry pistachio cheesecake, creamy cheesecake, pistachio crust, raspberry dessert, vegetarian cheesecake