Description
A delightful Raspberry Pistachio Swirl Cheesecake that combines creamy cheesecake with tart raspberries and crunchy pistachios, perfect for any gathering.
Ingredients
Scale
- 200 grams graham cracker crumbs (about 2 cups)
- 100 grams unsalted butter, melted (about 1/2 cup)
- 600 grams cream cheese, softened (about 21 oz)
- 150 grams granulated sugar (about 3/4 cup)
- 3 large eggs
- 1 teaspoon vanilla extract
- 150 grams fresh raspberries (about 1.5 cups)
- 50 grams crushed pistachios (about 1/2 cup)
- A pinch of salt
Instructions
- Preheat your oven to 175°C (350°F). In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt.
- Mash the fresh raspberries in a small bowl until mostly smooth, adding sugar if desired.
- Pour half of the cheesecake filling over the cooled crust. Spoon half of the mashed raspberries over the filling and swirl with a knife. Repeat with the remaining filling and raspberries.
- Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Turn off the oven and crack the door open, allowing the cheesecake to cool for about an hour. Then let it cool to room temperature and refrigerate for at least 4 hours or overnight. Sprinkle with crushed pistachios before serving.
Notes
- Store in the refrigerator for up to 5 days.
- Can be frozen for up to 2 months if wrapped tightly.
- Best served chilled with optional toppings like raspberry sauce or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Raspberry Pistachio Swirl Cheesecake, cheesecake recipe, dessert, baking, raspberry dessert