Indulge in Pistachio & Raspberry Cheesecake Bliss

There’s nothing quite like the sweet, creamy delight of a Pistachio & Raspberry Cheesecake to brighten up your day. Imagine sinking your fork into a smooth, velvety slice that balances the rich nuttiness of pistachios with the tart burst of fresh raspberries. creamy apple crisp cheesecake decadent raspberry chocolate cupcakes The vibrant colors of this dessert make it not just a treat for your taste buds but also a feast for your eyes. sweet raspberry cookies. For more inspiration, check out this easy cheesecake cookies recipe recipe.

Reflecting on my first attempt at making this cheesecake, I remember the chaos that ensued in my kitchen. Flour flew, and cream cheese splattered all over the counter. Yet, as I pulled that beautiful cake from the oven, I felt a sense of accomplishment that made every mishap worth it. Whether celebrating a birthday or simply indulging on a Tuesday night, this cheesecake promises joy in every bite.

I remember when I first served this Pistachio & Raspberry Cheesecake at a dinner party; everyone was raving about it! berry oatmeal cheesecake bars.

Essential Ingredients

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

• Digestive Biscuits: These form the crust; choose ones with good flavor and crunch for the perfect base.
• Unsalted Butter: Melted butter binds the crust together beautifully; let it cool slightly before mixing.
• Cream Cheese: Use full-fat cream cheese for a rich and creamy texture that won’t disappoint.
• Sour Cream: Adds tanginess to balance the sweetness; opt for full-fat for best results.
• Pistachio Nuts: Chop these finely to mix into the filling and garnish; they bring a lovely nutty flavor.
• Fresh Raspberries: Use ripe raspberries for their juicy sweetness; they add vibrant color and flavor contrast.
• Granulated Sugar: Sweetens the filling perfectly; adjust based on your taste preference.
• Vanilla Extract: A splash enhances overall flavor; go for pure vanilla extract if possible.
• Eggs: Helps set the cheesecake; use room temperature eggs for better mixing.
• Lemon Juice: A bit of acidity lifts flavors in both filling and crust; fresh lemon juice is best.

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

Let’s Make it Together

Create the Crust: Preheat your oven to 350°F (175°C). In a bowl, crush digestive biscuits finely until they resemble sand. Mix with melted butter until combined.

Press into Pan: Firmly press the biscuit mixture into the bottom of a springform pan. Bake for 10 minutes until lightly golden, then let cool while you prepare the filling.

Prepare Filling: In another bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla extract, and lemon juice, mixing until fluffy and well combined.

Add Eggs: Gently mix in eggs one at a time until fully incorporated. Be careful not to overmix as this can lead to cracks later on.

Add Pistachios and Raspberries: Fold in chopped pistachios and half of your fresh raspberries gently into the filling mixture without breaking them too much.

Bake Cheesecake: Pour filling onto cooled crust and arrange remaining raspberries on top. Bake for 50-60 minutes or until edges are set but center still slightly wobbles.

After baking, allow cooling completely before refrigerating it overnight—a crucial step you don’t want to skip!

Now you have a rich Pistachio & Raspberry Cheesecake that’s sure to impress! Enjoy every delightful slice as you reminisce about how you conquered dessert-making chaos!

Perfecting the Cooking Process

Start by preparing the crust, then blend the filling while it chills. Finally, bake until set for the best texture and flavor.

Add Your Touch

Feel free to swap out raspberries for strawberries or blueberries to create your own flavor twist. You can also add a hint of lemon zest for an extra zing.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. Serve chilled for maximum creaminess.

Sharing this pistachio & raspberry cheesecake at my cousin’s wedding turned me into the family dessert hero! Everyone raved about its deliciousness, and I couldn’t be prouder.

FAQ

Can I use different nuts in my cheesecake?

Yes, you can substitute walnuts or almonds if pistachios aren’t your favorite.

How long should I chill the cheesecake?

Chill the cheesecake for at least four hours before serving to enhance its flavor.

Is there a gluten-free option for the crust?

Absolutely! Use gluten-free graham crackers or ground nuts for a delicious alternative.

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Pistachio & Raspberry Cheesecake

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• Author: platesdaily
• Total Time: 1 hour 30 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the lusciousness of Pistachio & Raspberry Cheesecake, a dessert that marries creamy richness with refreshing tartness. This show-stopping cheesecake features a buttery biscuit crust, a smooth filling infused with finely chopped pistachios, and vibrant raspberries that add both flavor and visual appeal. Perfect for celebrations or a sweet treat on any day, this cheesecake is sure to impress your guests and satisfy your cravings.

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Ingredients

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• 1 ½ cups digestive biscuits (crushed)
• ½ cup unsalted butter (melted)
• 16 oz cream cheese (softened)
• 1 cup sour cream
• ¾ cup granulated sugar
• ½ cup pistachio nuts (finely chopped)
• 1 cup fresh raspberries (divided)
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 2 tbsp lemon juice

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Instructions

1. Preheat oven to 350°F (175°C). In a bowl, combine crushed digestive biscuits with melted butter until well mixed. Press firmly into the bottom of a springform pan.
2. Bake crust for 10 minutes until lightly golden; let cool.
3. In another bowl, beat softened cream cheese until smooth. Add sour cream, sugar, vanilla extract, and lemon juice; mix until fluffy.
4. Incorporate eggs one at a time, mixing gently to avoid overmixing.
5. Fold in chopped pistachios and half of the raspberries into the filling.
6. Pour filling onto cooled crust and arrange remaining raspberries on top. Bake for 50-60 minutes or until edges are set but center is slightly wobbly.
7. Cool completely then refrigerate overnight before serving.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: N/A

Nutrition

• Serving Size: 1 slice (approximately 100g)
• Calories: 320
• Sugar: 20g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg