Irresistible Pistachio & Raspberry Cheesecake Recipe

The moment you take a bite of the Pistachio & Raspberry Cheesecake, your taste buds will dance with joy. Imagine the creamy richness of cheesecake meeting the nutty crunch of pistachios, all beautifully intertwined with a burst of tart raspberry flavor. berry oatmeal cheesecake bars It’s a dessert that not only tantalizes your palate but also brings smiles to every gathering, making it an instant crowd-pleaser.

I still remember the first time I made this Pistachio & Raspberry Cheesecake for my family dinner. The looks on their faces as they took their first bites were priceless—pure bliss! Whether it’s for birthdays, holidays, or just because you deserve a treat, this cheesecake promises to be the star of the show. mini berry dutch babies.

The last time I served this cheesecake at a family gathering, my aunt exclaimed that it was “the best thing since sliced bread!”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Crushed Graham Crackers: Use about 1 ½ cups for a buttery crust; opt for finely crushed for better texture.
• Unsalted Butter: Melt ½ cup of butter to bind the crust together; always use unsalted for better control over flavor.
• Pistachios: About 1 cup, shelled and chopped; look for bright green nuts for visual appeal and flavor.
• Fresh Raspberries: You’ll need 1 cup; choose ripe berries for maximum sweetness and vibrant color.
• cream cheese: Use 16 ounces at room temperature for easy blending and creamy texture in your cheesecake. honey peach cream cheese cupcakes.
• Sour Cream: A half-cup adds tanginess to balance flavors; opt for full-fat sour cream for richness.
• Sugar: You’ll need about ¾ cup; adjust based on your sweetness preference and tartness of raspberries.
• Vanilla Extract: A teaspoon enhances flavor depth; always use pure vanilla extract when possible.
• Eggs: Three large eggs help bind everything together; use room temperature eggs for best results.
• Pistachio Extract (optional): A few drops intensify the nutty flavor if desired; use sparingly as it’s potent!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers and melted butter until well blended. Press this mixture firmly into the bottom of a greased springform pan.

Blend the Filling: In another bowl, beat cream cheese until creamy. Add sugar and mix until smooth before incorporating sour cream, vanilla extract, and pistachio extract if using. Blend in eggs one at a time until just combined.

Add Raspberries: Gently fold in fresh raspberries into the cream cheese mixture. Be careful not to mash them too much—it’s all about those beautiful pockets of fruit!

Bake the Cheesecake: Pour filling over your crust in the springform pan. Bake for about 60 minutes or until edges are set but center is slightly jiggly—this ensures a creamy texture.

Cool Down: Once baked, turn off the oven and leave cheesecake inside with the door ajar for one hour. This helps prevent cracks as it cools gradually.

Chill Before Serving: Refrigerate your cheesecake for at least four hours before carefully removing from the springform pan. Top with chopped pistachios and extra raspberries right before serving for added flair!

Now that you’ve conquered this delightful Pistachio & Raspberry Cheesecake recipe, get ready to wow everyone who tries it! Whether it’s a casual weeknight dessert or an extravagant celebration centerpiece, this cheesecake will undoubtedly steal the spotlight! raspberry chocolate lava cupcakes.

Perfecting the Cooking Process

Start by preparing the crust while cooling the cheesecake in the fridge. This helps achieve that perfect creamy consistency while giving the crust time to set.

Add Your Touch

Feel free to swap out pistachios for almonds or add chocolate chips for an extra flavor punch. Customize it to suit your taste buds!

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. Freeze slices for longer storage, but let them thaw before serving.

Sharing this Pistachio & Raspberry Cheesecake at my friend’s birthday party was unforgettable; everyone raved about how delicious it was, and I couldn’t help but beam with pride. For more inspiration, check out this cheesecake cookies recipe recipe.

FAQ

How long should I chill the cheesecake?

Chill the cheesecake overnight for the best flavor and texture.

Can I use different nuts in this cheesecake?

Yes, almonds or walnuts can work surprisingly well in this recipe.

Is there a gluten-free option for the crust?

Absolutely! Use gluten-free graham crackers or nut-based crusts instead.

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Pistachio & Raspberry Cheesecake

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• Author: Jennifer
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Pistachio & Raspberry Cheesecake is a vibrant, creamy dessert that perfectly balances nutty and fruity flavors. This showstopper features a buttery graham cracker crust, smooth cream cheese filling, and delightful bursts of fresh raspberries, making it a crowd favorite for any occasion. Whether you’re celebrating a special event or treating yourself to something sweet, this cheesecake is sure to impress!

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Ingredients

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• 1 ½ cups crushed graham crackers
• ½ cup unsalted butter, melted
• 1 cup shelled pistachios, chopped
• 1 cup fresh raspberries
• 16 oz cream cheese, at room temperature
• ½ cup sour cream
• ¾ cup sugar
• 1 tsp vanilla extract
• 3 large eggs, at room temperature
• A few drops of pistachio extract (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted butter in a bowl and press into the bottom of a greased springform pan.
2. In another bowl, beat cream cheese until smooth. Add sugar and mix well. Incorporate sour cream, vanilla extract, and optional pistachio extract. Mix in eggs one at a time until just combined.
3. Gently fold in fresh raspberries without mashing them.
4. Pour filling over the crust and bake for 60 minutes until edges are set but center jiggles slightly.
5. Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool gradually.
6. Refrigerate for at least four hours before removing from the springform pan. Top with chopped pistachios and extra raspberries before serving.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 22g
• Sodium: 200mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 90mg