Description
A delicious and creamy raspberry pistachio cheesecake that combines the tartness of raspberries with the nutty flavor of pistachios, creating a delightful dessert for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ½ cup pistachios, chopped
- ½ cup sour cream
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the raspberries and chopped pistachios.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set and slightly jiggly.
- Remove from the oven and let it cool. Once cooled, spread sour cream over the top.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a smoother texture, ensure the cream cheese is at room temperature before mixing.
- Feel free to substitute fresh raspberries with frozen ones if needed.
- Garnish with additional raspberries and pistachios before serving for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg