Description
Sweet layers of creamy pistachio raspberry cheesecake blend Mediterranean elegance with rich dessert comfort. Smooth pistachios and tangy raspberries dance together, promising pure indulgence with each silky bite you’ll savor.
Ingredients
Scale
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup (113 grams) melted butter
- 1/4 cup (50 grams) granulated sugar
Cheesecake Filling:
- 4 (8 ounces/226 grams) packages cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup (60 grams) chopped pistachios
- 1 cup (150 grams) fresh raspberries
Topping:
- 1/2 cup (120 milliliters) raspberry sauce
- 1/4 cup (30 grams) chopped pistachios
Instructions
- Meticulously prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides. Preheat the oven to 325F (163C).
- Create a delectable graham cracker foundation by thoroughly mixing crumbs with melted butter and granulated sugar. Press the mixture firmly into the pan’s base, ensuring an even, compact layer. Bake for 8-10 minutes until achieving a golden-brown hue, then allow to cool completely.
- Craft the luxurious cheesecake filling by vigorously beating cream cheese and sugar until achieving a silky-smooth consistency. Incorporate vanilla extract, then gently fold in eggs one at a time, maintaining a uniform mixture.
- Seamlessly blend sour cream, heavy cream, and flour into the cheesecake base, stirring until achieving a perfectly smooth texture without lumps.
- Carefully transfer the velvety batter onto the cooled crust, gently tapping the pan to eliminate any trapped air bubbles.
- Bake the cheesecake for 55-60 minutes, watching for a slightly jiggly center indicating perfect doneness. After baking, turn off the oven and allow the cheesecake to rest with the door slightly open for one hour.
- Refrigerate the cheesecake for a minimum of 4 hours or overnight to ensure complete setting and optimal flavor development.
- Once thoroughly chilled, artfully spread raspberry jam across the surface, creating a vibrant crimson layer.
- Decorate with fresh raspberries and generously sprinkle crushed pistachios for added texture and visual appeal.
- Whip heavy cream with powdered sugar and vanilla in a chilled bowl until stiff peaks form, creating a cloud-like topping.
- Elegantly pipe or spoon raspberry mousse over the whipped cream layer, adding a final layer of decadent flavor.
- Complete the presentation by garnishing with additional fresh raspberries and a final dusting of crushed pistachios. Serve chilled for maximum enjoyment.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture.
- Use a water bath technique by placing the springform pan in a larger pan filled with hot water to prevent cracking and promote even baking.
- Crush pistachios just before serving to maintain their crisp texture and prevent sogginess.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 63-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 182 kcal
- Sugar: 6 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg