Description
A delightful dessert combining creamy cheesecake with nutty pistachio and tart raspberry topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter (melted)
- 1/4 cup sugar
- 16 oz cream cheese (softened)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup pistachios (finely chopped)
- 1/2 cup heavy cream
- 1 cup fresh raspberries
- 1/4 cup sugar (for the topping)
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly.
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set and slightly golden. Allow to cool completely.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Mix in the vanilla extract and one egg at a time, ensuring each is fully incorporated.
- Gently fold in the finely chopped pistachios and heavy cream. Mix until smooth.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly. Bake for 50-60 minutes or until the center is just set.
- Let the cheesecake cool in the pan for about an hour at room temperature, then refrigerate for at least 4 hours or overnight.
- Combine the fresh raspberries, 1/4 cup sugar, and lemon juice in a saucepan over medium heat. Cook gently until the raspberries break down and the sauce thickens. Remove from heat and cool.
- Carefully remove the cheesecake from the pan and drizzle with raspberry sauce before serving. Slice and enjoy!
Notes
Ensure cream cheese is at room temperature for best results. You can strain the raspberry sauce to remove seeds for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg