Description
This Elegant Pistachio Raspberry Crunch Cheesecake combines a rich, creamy cheesecake base with a crunchy pistachio and graham cracker crust. Swirled with fresh raspberries and raspberry jam, this dessert offers a perfect balance of tart and sweet flavors, finished with an eye-catching presentation that’s ideal for special occasions.
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
- Preheat and prepare pan: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
- Make crust mixture: In a bowl, combine finely chopped pistachios, graham cracker crumbs, and sugar. Stir in melted butter until the mixture is evenly moistened.
- Form crust: Press the crust mixture firmly into the bottom of the springform pan to create an even layer. Chill in the refrigerator while you prepare the filling to help it set.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy to eliminate lumps and create a velvety texture.
- Add sugar and vanilla: Gradually add sugar to the cream cheese, beating well after each addition, then mix in vanilla extract for flavor.
- Incorporate eggs: Add eggs one at a time, gently beating after each addition to combine without overmixing and prevent cracking.
- Mix in sour cream: Blend sour cream into the batter until smooth, adding moisture and a slight tang to the cheesecake.
- Layer cream cheese: Pour half of the cream cheese batter over the chilled crust in the springform pan.
- Prepare raspberry swirl: In a small bowl, gently mash fresh raspberries with raspberry jam to create a swirl mixture.
- Add raspberry swirl: Spoon half of the raspberry swirl over the cheesecake batter. Use a knife to gently swirl it into the batter for a marbled effect.
- Top with remaining layers: Pour the remaining cream cheese mixture on top, followed by the remaining raspberry swirl. Use a knife to create decorative swirls.
- Bake the cheesecake: Bake for 55-65 minutes until the edges are set but the center still slightly jiggles when moved, indicating it’s perfectly cooked.
- Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool and prevent cracking.
- Chill: Remove from the oven and refrigerate the cheesecake for at least 4 hours, preferably overnight for full flavor development and proper setting.
- Serve: Before serving, garnish with fresh raspberries and a sprinkle of chopped pistachios for an elegant, crunchy finish.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbeat eggs to avoid incorporating too much air, which can cause cracks.
- Allow the cheesecake to cool gradually in the oven to prevent surface cracks.
- Chilling overnight yields the best texture and flavor.
- Use a springform pan for easy removal of the cheesecake.
