Pistachio Raspberry Cheesecake

Pistachio Raspberry Cheesecake



 A dreamy cheesecake filled with the rich, nutty flavor of pistachios and a burst of fresh raspberries — this dessert is pure indulgence. Perfect for a special treat or to wow your guests! 

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the Pistachio Cheesecake Filling:

16 oz cream cheese, softened

1 cup heavy cream

1/2 cup pistachio paste or finely ground pistachios

3/4 cup granulated sugar

3 large eggs

1 tsp vanilla extract

For the Raspberry Sauce:

1 cup fresh raspberries

1/4 cup sugar

1 tbsp lemon juice

1 tsp cornstarch (optional, for thicker sauce)

Instructions:

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
 Prep Time: 5 minutes

Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
 Duration: 5 minutes

Bake the crust for 8-10 minutes, then remove from the oven and let it cool while preparing the filling.
 Bake Time: 10 minutes

Prepare the cheesecake filling: Beat the cream cheese and sugar until smooth. Add the pistachio paste or ground pistachios, vanilla, and heavy cream. Beat until well combined.
 Duration: 5 minutes

Add the eggs one at a time, mixing well after each addition. Pour the cheesecake filling into the cooled crust.
 Duration: 5 minutes

Bake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
 Bake Time: 50 minutes | Cooling Time: 1 hour

Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
 Chill Time: 4+ hours

Make the raspberry sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the raspberries break down and the sauce thickens. If you prefer a thicker sauce, stir in cornstarch.
 Duration: 8 minutes

Let the raspberry sauce cool, then pour it over the chilled cheesecake before serving.
 Finishing Touch: 2 minutes

Total Time (including chilling): 6 hours 20 minutes
Kcal: 350 kcal per slice (approx.) | Servings: 12 slices