Print

Raspberry Pistachio Cheesecake

Print Recipe

A vanilla cheesecake baked on a pistachio graham crust and finished with a cooked raspberry topping, fresh berries and chopped pistachios.

Ingredients

Scale
  • 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

  1. Heat the oven to 325°F (160°C). Line the base of a springform pan with parchment paper.
  2. In a food processor, grind the pistachios with the graham cracker crumbs until fine. Add the melted butter and pulse to combine.
  3. Press the mixture into the base of the pan. Bake for 10 minutes, then let cool.
  4. 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.
  5. Pour the filling over the cooled crust. Bake for 45-50 minutes, until set but still slightly wobbly in the center.
  6. Run a knife around the edge of the pan. Cool completely, then refrigerate overnight.
  7. For the topping, combine the raspberries, cornstarch and water in a small saucepan and cook, stirring, until thickened. Let cool.
  8. 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.

Find it online: https://www.receipster.com/celebrate-special-moments-raspberry-pistachio-cheesecake/