Irresistible Pistachio & Raspberry Cheesecake Recipe

Pistachio & Raspberry Cheesecake is a dessert that tantalizes your taste buds with its creamy richness, nutty crunch, and a burst of tangy raspberry goodness. Picture this: you’re at a family gathering, and the only thing standing between you and blissful dessert euphoria is a stunning slice of this cheesecake, lovingly made to perfection. raspberry chocolate lava cupcakes.

I remember the first time I made Pistachio & Raspberry Cheesecake for my cousin’s birthday. As I placed it on the table, everyone’s eyes lit up. The excitement was palpable, and the compliments flowed like a fine wine. berry oatmeal cheesecake bars This dessert is perfect for celebrations or simply when you want to indulge in something deliciously special. raspberry cookies recipe.

I’ll never forget how my aunt nearly did a happy dance after her first bite. It’s those moments that make cooking so rewarding.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: These provide the perfect base; choose finely crushed crumbs for a smooth texture.
• Pistachios: Opt for unsalted roasted pistachios for that delightful crunch without overpowering saltiness.
• Cream Cheese: Use full-fat cream cheese for that rich, velvety texture; let it soften before mixing.
• Sour Cream: Adds creaminess and tang; Greek yogurt can be used as a substitute for a lighter option.
• Fresh Raspberries: Use ripe raspberries to bring bright flavor; frozen can work too if fresh aren’t available.
• Granulated Sugar: Sweetens the cheesecake; adjust based on your sweetness preference.
• Eggs: Fresh eggs contribute to the cheesecake’s rich texture; room temperature eggs mix better.
• Vanilla Extract: Pure extract enhances flavor; avoid imitation for best results.
• Lemon Juice: Brightens flavors; freshly squeezed lemon juice is always a hit!
• Powdered Sugar: Use it for sweetening whipped cream or garnishes—it’s finer and dissolves quickly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs with melted butter until you achieve a sandy texture. Press this mixture into the bottom of a springform pan using your fingers or the back of a measuring cup.

Blend the Filling: In another bowl, beat softened cream cheese until smooth. Gradually add granulated sugar while mixing until fully combined. Incorporate sour cream, vanilla extract, and lemon juice until everything blends seamlessly into creamy perfection.

Add Eggs: One by one, add eggs into the mixture while mixing on low speed—this helps prevent overmixing which can lead to cracks in your cheesecake! Ensure it’s well combined but don’t whip it too much.

Add Pistachios and Raspberries: Gently fold in crushed pistachios and half of your fresh raspberries into the mixture using a spatula. This adds texture and bursts of fruity goodness throughout your cheesecake.

Bake It: Pour the cheesecake filling onto your prepared crust evenly. Bake in preheated oven for about 55-60 minutes or until set but slightly jiggly in center—this means it’s perfectly creamy! apple crisp cheesecake.

Cool and Serve: Allow cooling at room temperature before refrigerating for at least four hours or overnight if possible. Top with remaining raspberries and dust with powdered sugar just before serving for that final wow factor!

This Pistachio & Raspberry Cheesecake will steal the show at any event! Whether it’s someone’s birthday or just an ordinary Tuesday when you crave something sweet, this dessert will fulfill all your dreams (and taste buds). Now go ahead, put on that apron, channel your inner chef diva, and get ready to impress! For more inspiration, check out this Heavenly Banana Caramel Cheesecake recipe.

Perfecting the Cooking Process

Start by preparing the crust, then blend the cheesecake filling while chilling the crust. Afterward, layer in raspberries and pistachios, before baking to perfection.

Add Your Touch

Feel free to swap out raspberries for strawberries or blueberries, or even add citrus zest to elevate flavors. Each combination brings a unique twist!

Storing & Reheating

Refrigerate leftover cheesecake in an airtight container for up to five days. Enjoy it chilled; no reheating necessary since it retains its delightful texture.

Making this Pistachio & Raspberry Cheesecake became a family favorite after my cousin declared it “life-changing” at our last gathering—who knew dessert could bring people together so sweetly?

FAQ

What can I substitute for cream cheese?

Mascarpone or ricotta can create a similar creamy texture in your cheesecake.

Can I make this cheesecake gluten-free?

Yes, use almond flour instead of regular flour in the crust for a gluten-free option.

How long does this cheesecake need to chill?

Chill the cheesecake for at least four hours or overnight for best results and flavor development.

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Pistachio & Raspberry Cheesecake

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• Author: platesdaily
• Total Time: 1 hour 20 minutes
• Yield: Serves 12 1x

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Description

Pistachio & Raspberry Cheesecake is a luxurious dessert that combines creamy cheesecake with a delightful crunch of pistachios and the vibrant tartness of fresh raspberries. This stunning cheesecake is perfect for celebrations or any day you crave something sweet. Its eye-catching colors and rich flavors will impress your family and friends, making it an unforgettable treat at gatherings or a special indulgence at home.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup unsalted roasted pistachios, crushed
• 16 oz full-fat cream cheese, softened
• 1 cup sour cream (or Greek yogurt)
• 1 cup fresh raspberries (plus extra for topping)
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2 tbsp fresh lemon juice
• 2 tbsp powdered sugar (for garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter in a bowl until sandy. Press into the bottom of a springform pan.
2. Beat cream cheese in a separate bowl until smooth. Gradually add sugar, then mix in sour cream, vanilla extract, and lemon juice until creamy.
3. Add eggs one at a time on low speed to prevent overmixing. Fold in crushed pistachios and half of the raspberries.
4. Pour filling over crust and bake for 55-60 minutes until slightly jiggly in the center.
5. Cool at room temperature before refrigerating for at least four hours. Top with remaining raspberries and dust with powdered sugar before serving.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 357
• Sugar: 22g
• Sodium: 230mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 90mg