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Pistachio Raspberry Cheesecake Recipe | Easy & Luscious

Pistachio Raspberry Cheesecake Recipe | Easy & Luscious

Description

Welcome to this delectable recipe for Luscious Pistachio Raspberry Cheesecake, a dessert that is bound to steal the spotlight at any gathering. If you love the smooth richness of cheesecake paired with the tartness of fresh raspberries and the delightful crunch of pistachios, this is the recipe for you! Perfectly layered with a graham cracker crust and topped with a light raspberry mousse, this cheesecake is a true showstopper. Let’s dive into the step-by-step guide to make this irresistible cheesecake!

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 cup fresh raspberries
  • 1/2 cup crushed pistachios

For the Raspberry Mousse and Whipped Cream:

  • 1 cup raspberry jam
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

For Garnish:

  • Fresh raspberries
  • Crushed pistachios
  • 1 cup raspberry mousse (store-bought or homemade)

Optional Substitutions:

  • Gluten-free graham crackers for the crust.
  • Dairy-free cream cheese and heavy cream for a lactose-intolerant version.

Instructions

Step 1: Prepare the Crust

  • Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a medium bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup granulated sugar. Mix until fully combined.
  • Press the mixture evenly into the bottom of the greased pan to form the crust. Set aside.

Step 2: Make the Cheesecake Filling

  • In a large mixing bowl, beat 24 oz cream cheese and 1 cup granulated sugar until smooth and creamy. Add 1 tsp vanilla extract and mix well.
  • Add the eggs one at a time, beating after each addition to ensure a smooth texture.
  • Stir in 1/2 cup sour cream, 1/2 cup heavy cream, and 1/4 cup all-purpose flour until just combined.
  • Gently fold in 1 cup fresh raspberries and 1/2 cup crushed pistachios.

Step 3: Bake the Cheesecake

  • Pour the cheesecake filling over the prepared crust, spreading it out evenly.
  • Bake in the preheated oven for 55-60 minutes, or until the center is just set.
  • Remove from the oven and allow the cheesecake to cool completely before proceeding.

Step 4: Prepare the Topping

  • Once cooled, spread 1 cup raspberry mousse over the top of the cheesecake, ensuring an even layer.

Step 5: Whip the Cream

  • In a chilled bowl, whip 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Either pipe or spread the whipped cream over the cheesecake.

Step 6: Garnish and Serve

  • For the final touch, garnish with fresh raspberries and crushed pistachios. Refrigerate the cheesecake for at least 4 hours before serving to ensure it sets properly.

Equipment

Notes

  • Tip 1: Use room-temperature ingredients for a smoother filling. Cold cream cheese can result in a lumpy mixture.
  • Tip 2: Don’t overmix the batter after adding the eggs, as this can incorporate too much air, leading to cracks in the cheesecake.
  • Tip 3: For the best texture, chill the cheesecake overnight. This allows all the flavors to meld beautifully.
  • Tip 4: If you prefer a stronger pistachio flavor, add a few drops of pistachio extract to the filling.

Find it online: https://optimalrecipes.com/pistachio-raspberry-cheesecake-recipe-easy-luscious/