Raspberry Pistachio Cheesecake
Green and pink on one plate make this cheesecake look festive, and the flavors earn it too. A cup and a half of unsalted pistachios ground with graham cracker crumbs gives the crust a toasty, nutty taste and a pale green tint. The filling is a plain, creamy vanilla cheesecake, and the top is a quick cooked raspberry sauce that brings sharp fruit to balance all that richness.
Grind the pistachios and crumbs together in a food processor, add melted butter, press the mix into a lined springform pan and bake it for ten minutes. The filling comes together in a stand mixer: 24 ounces of softened cream cheese beaten smooth with sugar, vanilla, then three eggs added one at a time. It bakes at 325°F for 45 to 50 minutes, until the center still wobbles slightly. Run a knife around the edge as soon as it comes out, so the cake can shrink away from the pan as it cools instead of cracking, then chill it overnight.
The raspberry topping has no sugar, just berries, cornstarch and water cooked until thick, and I find that tartness the best partner for a sweet filling and buttery crust. Let the sauce cool before spreading it, or it will melt into the surface. Fresh raspberries and a scatter of chopped pistachios finish it.
For a dessert table, there are more make-ahead options in my dessert collection.
PrintRaspberry Pistachio Cheesecake
A vanilla cheesecake baked on a pistachio graham crust and finished with a cooked raspberry topping, fresh berries and chopped pistachios.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Ingredients
- 1 ½ cups unsalted pistachios
- 2 cups graham cracker crumbs
- 5 tbsp melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup raspberries
- 2 tbsp cornstarch
- ½ cup water
- Fresh raspberries and pistachios for garnish
Instructions
- Heat the oven to 325°F (160°C). Line the base of a springform pan with parchment paper.
- In a food processor, grind the pistachios with the graham cracker crumbs until fine. Add the melted butter and pulse to combine.
- Press the mixture into the base of the pan. Bake for 10 minutes, then let cool.
- With a stand mixer, beat the cream cheese and sugar until smooth. Add the vanilla, then the eggs one at a time, mixing until each is fully incorporated.
- Pour the filling over the cooled crust. Bake for 45-50 minutes, until set but still slightly wobbly in the center.
- Run a knife around the edge of the pan. Cool completely, then refrigerate overnight.
- For the topping, combine the raspberries, cornstarch and water in a small saucepan and cook, stirring, until thickened. Let cool.
- Spread the cooled raspberry topping over the cheesecake. Garnish with fresh raspberries and chopped pistachios before serving.
Notes
Blueberries or blackberries can replace the raspberries. A little almond extract with the vanilla brings out the nutty side.
Frequently Asked Questions
Can I use frozen raspberries for the topping?
Yes. Thaw them completely and drain off the extra liquid before cooking, so the topping is not watery.
Do I need a stand mixer?
A stand mixer makes a smooth, lump-free filling easily, but a hand mixer on a lower speed also works.
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