Celebrate your special moments with our Raspberry Pistachio Cheesecake, where every layer tells a story of flavor! 🎉
Recipe
Ingredients:
1 ½ cups crushed graham crackers
1/4 cup melted butter
2 cups cream cheese, softened
1 cup heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup shelled pistachios, finely chopped
1 cup fresh raspberries
1/4 cup raspberry jam
1 tablespoon lemon juice
2 tablespoons water
Directions:
Preheat the oven to 350°F (175°C).
Mix the crushed graham crackers with melted butter and press the mixture into the bottom of a cheesecake pan. Bake for 10 minutes, then set aside to cool.
In a mixing bowl, beat the cream cheese until smooth. Add heavy cream, powdered sugar, and vanilla extract and continue to beat until well combined.
Stir in the chopped pistachios and fold gently.
Pour the cream cheese mixture onto the cooled graham cracker crust, smoothing the top with a spatula.
In a small saucepan, combine the raspberries, raspberry jam, lemon juice, and water. Cook over low heat, stirring frequently, until the mixture thickens into a syrup. Allow it to cool.
Drizzle the raspberry sauce over the cheesecake, creating a marbled effect. Refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with additional crushed pistachios and fresh raspberries.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes (including chilling time)
Kcal: 400 kcal | Servings: 8 servings