Description
This Elegant Pistachio Raspberry Crunch Cheesecake is a delightful dessert featuring a rich cream cheese filling swirled with fresh raspberries and raspberry jam, all atop a crunchy pistachio and graham cracker crust. The combination of nutty pistachios, tart raspberries, and creamy texture makes this cheesecake a sophisticated treat perfect for special occasions or any time you want to impress your guests.
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
- 1 cup fresh raspberries, plus extra for garnish
- 2 tablespoons raspberry jam
Garnish
- Extra fresh raspberries
- Chopped pistachios
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan to ensure the cheesecake does not stick and will release easily after baking.
- Make the crust: In a bowl, combine the finely chopped pistachios, graham cracker crumbs, and sugar. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the springform pan to form an even crust. Chill in the refrigerator while preparing the filling to set the crust.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add the granulated sugar, beating well after each addition to incorporate smoothly. Mix in the vanilla extract for flavor.
- Add eggs: Add eggs one at a time, beating gently after each addition to prevent overmixing which can cause cracks in the cheesecake.
- Mix in sour cream: Blend in the sour cream until the mixture is completely smooth, which adds creaminess and moisture to the filling.
- Layer filling and swirl: Pour half of the cream cheese mixture over the chilled crust in the springform pan. In a small bowl, gently mash the fresh raspberries with raspberry jam to create a swirl mixture. Spoon half of this raspberry mixture over the cheesecake batter and gently swirl it in with a knife.
- Top with remaining filling and swirl: Pour the remaining cream cheese mixture on top of the first layer, then add the remaining raspberry swirl on top. Use a knife to create decorative swirls throughout the top layer to evenly distribute the raspberry flavor.
- Bake the cheesecake: Bake for 55 to 65 minutes or until the edges are set but the center still has a slight jiggle when gently shaken. This ensures a creamy texture and prevents overbaking.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling step helps prevent cracks from forming on the cheesecake surface.
- Chill: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, preferably overnight. This allows the cheesecake to firm up and flavors to meld beautifully.
- Garnish and serve: Before serving, garnish the cheesecake with extra fresh raspberries and a sprinkle of chopped pistachios for an elegant and colorful finish.
Notes
- For best results, use room temperature cream cheese to ensure a smooth, lump-free batter.
- Do not overmix the eggs into the batter to avoid cracks during baking.
- Chilling the crust before adding filling helps to maintain its crunchiness.
- Slow cooling the cheesecake in the oven prevents cracking and maintains a creamy texture.
- Use a springform pan to easily release the cheesecake without damaging its sides.
- The cheesecake can be prepared a day ahead and stored in the refrigerator to enhance flavors.
