Description
This Elegant Pistachio Raspberry Crunch Cheesecake features a crunchy pistachio and graham cracker crust layered with a creamy, smooth cheesecake filling swirled with fresh raspberry and raspberry jam. Baked to perfection, it offers a delightful balance of nutty, tangy, and sweet flavors, perfect for special occasions or indulgent desserts.
Ingredients
Scale
Crust
- 1 ½ cups pistachios, shelled and finely chopped
- 1 ¼ cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
Filling
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
Raspberry Swirl and Garnish
- 1 cup fresh raspberries, plus extra for garnish
- 2 tablespoons raspberry jam
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly to ensure easy release of the cheesecake later.
- Make crust mixture: In a bowl, combine the finely chopped pistachios, graham cracker crumbs, and sugar. Add the melted butter and stir until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Place in the refrigerator to chill while you prepare the filling.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain.
- Add sugar and vanilla: Gradually mix in the granulated sugar, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Add eggs carefully: Add the eggs one at a time, beating gently after each to incorporate without overmixing, which could cause cracking during baking.
- Mix in sour cream: Blend the sour cream into the cream cheese mixture until smooth and uniform in texture.
- Layer first cream cheese filling: Pour half of the cream cheese mixture over the chilled crust, spreading evenly.
- Create raspberry swirl: In a small bowl, gently mash the fresh raspberries with the raspberry jam to make a swirl mixture. Spoon half of this mixture over the cream cheese layer. Using a knife, gently swirl the raspberry mixture through the cream cheese batter.
- Add remaining layers: Pour the remaining cream cheese mixture on top, then spoon the rest of the raspberry swirl over it. Use a knife to create decorative swirls in the top layer.
- Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the edges are set and slightly pulling away from the pan, but the center still jiggles slightly when shaken gently. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to set gently and prevent cracking.
- Chill before serving: Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, preferably overnight, to fully set.
- Garnish and serve: Before serving, garnish the top of the cheesecake with freshly picked raspberries and a sprinkle of chopped pistachios for a beautiful and elegant finish.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
- Do not overbeat the eggs to avoid creating air bubbles, which can cause cracks.
- Leaving the cheesecake in the oven with the door ajar after baking helps cool it slowly and prevents sudden temperature changes that cause cracking.
- For best flavor and texture, refrigerate the cheesecake overnight.
- If desired, pistachios can be toasted lightly to enhance their flavor before chopping.
