Indulge today in a luscious raspberry pistachio cheesecake delight a unique dessert that satisfies sweet cravings with rich flavors
Ingredients
Scale
1 ½ cups crushed pistachios (unsalted)
½ cup granulated sugar
½ cup unsalted butter (melted)
3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
2 cups fresh raspberries
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons of water (for thickening)
Instructions
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the crushed pistachios, sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan, ensuring it’s packed tightly for a sturdy crust. Bake in the preheated oven for 10-12 minutes or until lightly golden. Let it cool while preparing the filling.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla extract, continuing to beat until combined.
Next, add the eggs one at a time, mixing well after each addition. Lastly, incorporate the sour cream until the mixture is completely smooth. Pour this luscious filling over the cooled crust.
Bake the cheesecake in the oven for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door slightly, allowing the cheesecake to cool slowly.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best results.
While your cheesecake is chilling, make the raspberry sauce. In a saucepan, combine fresh raspberries, sugar, lemon juice, and 1 tablespoon of water. Cook over medium heat for about 5 minutes until the raspberries break down.
Stir in the cornstarch mixture and continue cooking until the sauce thickens, about 2 minutes. Remove from heat and let cool.
Once the cheesecake is fully chilled, carefully remove it from the springform pan. Pour the raspberry sauce over the cheesecake, allowing it to drizzle down the sides. Garnish with additional fresh raspberries and crushed pistachios for a stunning presentation.
