🍰❤️ Exquisite Raspberry Pistachio Dream Cheesecake – A Symphony of Creaminess, Fruity Brightness, and Nutty Delight!
Ingredients:
100g amaretti biscuits
70g clarified butter, melted
300g mascarpone cheese, softened
30g superfine sugar
1 tsp rose water
3 free-range eggs
100ml crème fraîche
150g fresh golden raspberries
50g raw pistachios, finely chopped
100g raspberry rose jam
Directions:
Preheat your oven to 160°C (320°F). Grease a 23cm (9-inch) springform tin and line the base with parchment paper.
Crush the amaretti biscuits in a food processor or by hand until they resemble fine crumbs. Mix with the melted clarified butter until combined, then press into the base of the prepared tin. Chill in the refrigerator while you prepare the filling.
In a large bowl, beat the mascarpone cheese, superfine sugar, and rose water until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the crème fraîche until fully incorporated.
Pour the mascarpone mixture over the chilled biscuit base. Smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center. Turn off the oven and leave the cheesecake inside to cool with the door slightly ajar.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, spread the raspberry rose jam over the top of the cheesecake. Arrange the fresh golden raspberries and finely chopped raw pistachios on top. Slice and serve chilled.
Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 80 minutes
Servings: 8-10 slices of pure delight
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