Description
A luxurious cheesecake featuring a delightful combination of pistachios and raspberries, topped with a crunchy layer for added texture.
Ingredients
Scale
- 1 ½ cups pistachio nuts, finely ground
- 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 heavy cream
- ¼ cup powdered sugar
- 1 cup crushed graham crackers
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the ground pistachios and melted butter to form the crust.
- Press the mixture into the bottom of a springform pan and bake for 10 minutes.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gently fold in the fresh raspberries.
- Pour the cheesecake mixture over the crust and smooth the top.
- Bake for 50-60 minutes or until the center is set.
- Let the cheesecake cool, then refrigerate for at least 4 hours.
- Before serving, whip the heavy cream with powdered sugar and spread it on top of the cheesecake.
Notes
- For a more intense flavor, use roasted pistachios.
- Ensure the cream cheese is at room temperature for a smoother batter.
- Garnish with additional raspberries and crushed pistachios if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg