A stunning and indulgent cheesecake with a crispy pistachio crust, creamy cheesecake filling, and a vibrant raspberry topping. This dessert is as beautiful as it is delicious!

Ingredients:

For the crust:

1 cup pistachios, shelled and chopped

1/2 cup graham cracker crumbs

1/4 cup melted butter

2 tablespoons sugar

For the filling:

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/2 cup heavy cream

1/4 cup crushed pistachios (for mixing into the filling)

For the raspberry topping:

1 cup fresh raspberries

1/4 cup raspberry jam or preserves

1 tablespoon lemon juice

1 tablespoon powdered sugar (optional, for extra sweetness)

Instructions:

Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, combine the chopped pistachios, graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.

Duration: 15 minutes

Make the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add in the vanilla extract, then mix in the eggs one at a time, fully incorporating each egg before adding the next. Stir in the sour cream and heavy cream, followed by the crushed pistachios.

Duration: 10 minutes

Bake the cheesecake: Pour the cheesecake batter into the prepared crust. Smooth the top with a spatula. Bake for 55-60 minutes, or until the center is set and slightly jiggles. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, transfer to the fridge and chill for at least 4 hours or overnight for the best results. 🕒

Duration: 1 hour 5 minutes (baking) + 4 hours (chilling)

Prepare the raspberry topping: In a small saucepan, combine fresh raspberries, raspberry jam, and lemon juice over medium heat. Stir occasionally until the raspberries break down and the mixture thickens, about 5-7 minutes. If you prefer a sweeter topping, add powdered sugar. Let the mixture cool completely.

Duration: 10 minutes

Assemble the cheesecake: Once the cheesecake has chilled, spread the raspberry topping evenly over the top. Garnish with additional whole pistachios or fresh raspberries if desired.

Duration: 5 minutes

Serve: Slice, serve, and enjoy this elegant, indulgent cheesecake with a burst of pistachio and raspberry flavors!

Duration: 2 minutes

Prep Time: 20 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 5 hours 30 minutes
Kcal: 450 kcal | Servings: 8 servings