Description
A delightful dessert combining the creamy richness of cheesecake with the freshness of raspberries and the nutty flavor of pistachios.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 1 cup shelled pistachios, finely chopped
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- ½ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- Combine crushed graham crackers and melted butter in a mixing bowl. Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for about 10 minutes until lightly golden. Remove from the oven and let it cool.
- Beat the cream cheese and powdered sugar together in a separate bowl until smooth.
- Mix in the sour cream and vanilla extract, stirring until well combined.
- Fold in half of the raspberries gently into the cream cheese mixture.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake the cheesecake for about 45-50 minutes or until the center is set.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
- Whip the heavy cream until soft peaks form and spread it over the cheesecake.
- Top with the remaining raspberries and chopped pistachios for garnish.
Notes
Serve chilled, and for a beautiful presentation, slice with a hot knife. Drizzle with raspberry sauce or add whipped cream for enhancement.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg