Description
This Raspberry Cheesecake with Pistachio Crumb features a rich and creamy baked cheesecake with a nutty pistachio and graham cracker crust. Topped with a luscious, sweet-tart raspberry sauce, this elegant dessert is perfect for holidays or special occasions.
Ingredients
Scale
For the crust:
- 1 cup shelled pistachios
- 1/2 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
For the raspberry topping:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat Oven and Prepare Crust: Preheat the oven to 325°F (160°C). Pulse the pistachios in a food processor until finely ground, then combine with graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and allow to cool.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add sour cream, then incorporate the eggs one at a time, mixing just until combined after each addition. Stir in vanilla extract and lemon juice gently to avoid overmixing.
- Bake the Cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the center is just set and slightly jiggly when gently shaken. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to set fully and develop flavors.
- Prepare Raspberry Topping: In a medium saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook, stirring occasionally, until the berries break down and the mixture starts to simmer. Stir in the cornstarch-water mixture and continue to cook until thickened, about 1-2 minutes. Remove from heat and let the topping cool completely.
- Assemble and Serve: Once chilled, spoon the cooled raspberry topping evenly over the cheesecake. Optionally, garnish with additional chopped pistachios for extra texture and visual appeal. Slice and serve cold.
Notes
- Use full-fat cream cheese for the creamiest and richest texture.
- The raspberry topping can be made ahead of time and refrigerated until ready to use.
- For an extra floral note, add a small splash of rose water or orange blossom water to the raspberry topping while cooking.
