Description

Originating from the creamy textures of traditional cheesecakes, our Raspberry Pistachio Cheesecake brings a unique twist with its combination of fresh, tangy raspberries and the earthy crunch of pistachios. Each layer of this dessert tells a story of texture and flavor that’s bound to impress. I remember the first time I made this cheesecake for a family gathering; it was such a hit that it’s become a requested favorite at every event since!

Ingredients

Scale

For the Pistachio Crust:

1 cup pistachios, finely ground
1/2 cup digestive biscuit crumbs
1/4 cup melted butter
2 tablespoons sugar

For the Cream Cheese Layer:

2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped

For the Raspberry Sauce:

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch dissolved in 1 tablespoon water

For the Topping:

1 cup whole raspberries
1/2 cup crushed pistachios

Instructions

Prepare the Pistachio Crust: Mix ground pistachios, biscuit crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for 30 minutes.
Cream Cheese Layer: In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped cream. Spread this mixture over the chilled crust. Refrigerate for 1 hour.
Raspberry Sauce: Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until raspberries break down. Add dissolved cornstarch, stir until thickened, then strain to remove seeds. Cool to room temperature.
Assemble: Pour raspberry sauce over the cream cheese layer. Decorate with whole raspberries and sprinkle crushed pistachios on top. Refrigerate for at least 4 hours or overnight.

Notes

For a nuttier flavor, roast the pistachios lightly before grinding them for the crust.
Ensure all ingredients, especially the cream cheese, are at room temperature to achieve a smooth and creamy texture in the cheesecake layer.