Pistachio Raspberry Cheesecake
Indulge in a luscious, creamy cheesecake that perfectly combines the nutty richness of pistachios with the tangy sweetness of raspberries. This show-stopping dessert is sure to impress!
Ingredients:
For the crust:
o 1 ½ cups graham cracker crumbs
o ½ cup finely chopped pistachios
o ⅓ cup melted butter
o ¼ cup sugar
For the cheesecake filling:
o 24 oz cream cheese, softened
o 1 cup sugar
o 4 large eggs
o 1 cup sour cream
o 1 teaspoon vanilla extract
o 1 cup pistachio paste
o 1 ½ cups fresh raspberries
For the raspberry sauce:
o 2 cups fresh or frozen raspberries
o ¼ cup sugar
o 1 tablespoon lemon juice
o 1 tablespoon cornstarch mixed with 2 tablespoons water
Directions:
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, chopped pistachios, melted butter, and sugar until combined. Press the mixture into the bottom of the springform pan to form the crust. Bake for 10 minutes, then let cool.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and pistachio paste until fully combined.
4. Pour half of the cheesecake filling over the cooled crust. Sprinkle half of the raspberries over the filling. Pour the remaining filling on top and smooth the surface.
5. Bake for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
6. For the raspberry sauce, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries break down and release their juices. Stir in the cornstarch mixture and cook until the sauce thickens. Let cool.
7. Before serving, pour the raspberry sauce over the chilled cheesecake and garnish with remaining raspberries.
Prep Time: 30 mins | Cooking Time: 1 hour | Total Time: 5 hours 30 mins | Servings: 12 | Calories: 450 kcal
