Description
A delightful dessert that combines creamy cheesecake with pistachios and fresh raspberry puree for a flavorful experience.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages of softened cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup shelled pistachios, finely chopped
- 1/4 cup raspberry puree
- 1 tablespoon all-purpose flour (optional)
- 1/2 cup raspberry puree (for topping)
- Fresh raspberries (for garnish)
- Crushed pistachios (for garnish)
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
- Mix the graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and bake for 10-12 minutes until lightly golden.
- Beat the cream cheese and granulated sugar together until smooth. Incorporate the eggs one at a time, mixing thoroughly.
- Stir in the vanilla extract, heavy cream, finely chopped pistachios, and raspberry puree until homogenous. Add optional flour if desired.
- Pour the cheesecake mixture over the cooled crust, spreading evenly. Bake for 50-60 minutes until the center has a slight jiggle.
- Cool the cheesecake in the oven with the door ajar to prevent cracking. Refrigerate for at least 4 hours or overnight.
- Warm the raspberry puree and drizzle it over the cheesecake before garnishing with fresh raspberries and crushed pistachios.
Notes
For best results, use room-temperature ingredients and don’t skip the cooling step in the oven.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg