Description
A luscious and creamy cheesecake layered with vibrant raspberry swirls and a crunchy pistachio crust, delivering a perfect balance of nutty richness and tart fruitiness in every bite.
Ingredients
1 ½ cups pistachios, shelled and finely chopped
1 ¼ cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted
24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
1 cup fresh raspberries, plus extra for garnish
2 tablespoons raspberry jam
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine chopped pistachios, graham cracker crumbs, and sugar. Stir in melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the springform pan to form the crust. Chill in the fridge while preparing the filling.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating well after each addition. Mix in vanilla extract.
- Add eggs one at a time, beating gently after each to incorporate without overmixing.
- Blend in sour cream until smooth.
- Pour half of the cream cheese mixture over the chilled crust.
- In a small bowl, gently mash the raspberries with raspberry jam to create a swirl mixture. Spoon half of this raspberry swirl over the cheesecake batter and gently swirl with a knife.
- Pour remaining cream cheese mixture on top, followed by the remaining raspberry swirl. Use a knife to create decorative swirls.
- Bake for 55-65 minutes or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
- Remove from oven and chill in the refrigerator at least 4 hours, preferably overnight.
- Before serving, garnish with fresh raspberries and a sprinkle of chopped pistachios for an elegant finish.
Notes
To prevent cracking, bake slowly at a low temperature and cool gradually with the oven door ajar.
Use thawed and well-drained frozen raspberries if fresh are not available.
Pulse pistachios until finely chopped but still coarse for texture.
Letting cheesecake chill overnight improves flavor and texture.
Substitute graham cracker crumbs with digestive biscuits or crushed vanilla wafers if needed.
Store leftovers in an airtight container in the fridge up to 4 days; avoid freezing to maintain texture.
Bring cheesecake to room temperature for 20 minutes before serving for best creaminess.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: Approx. 370 kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
