Description
A delightful cheesecake with layers of creamy filling, crunchy pistachios, and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups pistachios, shelled and finely ground
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 1/2 cup whipping cream
- 1 tablespoon powdered sugar
Instructions
- Preheat your oven to 325°F (163°C).
- Combine the ground pistachios, sugar, and melted butter until sandy and press into a greased springform pan.
- Beat the cream cheese, sugar, and vanilla together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the fresh raspberries gently.
- Pour the filling over the crust and smooth the top.
- Bake for 55-60 minutes until edges are set and center jiggles slightly.
- Let cool completely in the pan and refrigerate for at least four hours.
- Whip the cream with powdered sugar until soft peaks form and spread over the cheesecake.
Notes
Make-ahead tips: Prepare this cheesecake the day before your event for deeper flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg