Elegant Pistachio Raspberry Crunch Cheesecake
🍰💚 A luxurious cheesecake with a nutty pistachio crust, a smooth cream cheese filling, and a burst of fresh raspberries. This Elegant Pistachio Raspberry Crunch Cheesecake is a showstopper for any occasion! 😍✨
Ingredients:
For the pistachio crust
1 1/2 cups pistachio nuts, finely chopped
1/2 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tbsp sugar
For the cheesecake filling
16 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1 tbsp all-purpose flour
For the raspberry sauce
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
For garnish
Fresh raspberries
Chopped pistachios
Instructions:
Prepare the pistachio crust:
Preheat the oven to 325°F (165°C). In a bowl, combine the chopped pistachios, graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined. Press the mixture into the bottom of a springform pan to form a crust. Bake for 10-12 minutes, then remove from the oven and allow to cool.
Make the cheesecake filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and flour until fully combined. Pour the mixture over the cooled pistachio crust.
Bake the cheesecake:
Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours, or overnight for the best results.
Make the raspberry sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens (about 5-7 minutes). Remove from heat and strain to remove the seeds. Let the sauce cool to room temperature.
Assemble the cheesecake:
Once the cheesecake has chilled, drizzle the raspberry sauce over the top. Garnish with fresh raspberries and chopped pistachios for a beautiful presentation.
Serve and enjoy:
Slice and serve chilled, making sure to scoop up some of the raspberry sauce with each piece.
Prep Time: 20 minutes | Baking Time: 1 hour | Chilling Time: 4 hours | Total Time: 5 hours 20 minutes
Kcal: 350 kcal per slice | Servings: 12 servings
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