Description
Creamy pistachio raspberry crunch cheesecake beckons with its luxurious layers of nutty richness and fruity tang. Silky filling nestled on a crumbly base promises delightful sensations that will transport dessert enthusiasts to a realm of pure indulgence.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Filling:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping and Garnish:
- 1/2 cup chopped pistachios
- 1/2 cup fresh raspberries
- 1/4 cup raspberry preserves
- 2 tablespoons water
- Whipped cream (optional)
Instructions
- Prepare the oven at 325F (160C) and lightly coat a 9-inch springform pan with cooking spray or butter.
- Combine graham cracker crumbs with sugar and melted butter, then firmly press the mixture into the bottom of the pan, creating a compact and even base.
- In a large mixing bowl, whip cream cheese until perfectly smooth and creamy, gradually incorporating sugar and vanilla extract until fully integrated.
- Gently introduce eggs one at a time, ensuring thorough blending after each addition, then fold in sour cream and chopped pistachios until the mixture achieves a uniform consistency.
- Transfer the cream cheese mixture into the prepared crust, spreading it evenly and smoothing the surface.
- Warm raspberry preserves over low heat until they become fluid and easily spreadable.
- Delicately drizzle the heated preserves across the cheesecake surface, using a knife to create elegant swirling patterns throughout the batter.
- Scatter additional chopped pistachios over the top for added texture and visual appeal.
- Bake for 45-50 minutes, watching for set edges and a slightly trembling center, which indicates perfect doneness.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours to ensure proper setting and optimal flavor development.
Notes
- Crack Prevention: Let cream cheese soften at room temperature for 30-45 minutes before mixing to ensure a smooth, lump-free batter and prevent cheesecake cracks.
- Moisture Control: Wrap the springform pan’s exterior with aluminum foil to prevent water seepage during baking and maintain a consistent texture.
- Swirling Technique: Gently drag a toothpick or knife through raspberry preserves in figure-eight motions for a more artistic and professional-looking marbled effect.
- Dietary Adaptation: Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version of the dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 162
- Sugar: 5.2 g
- Sodium: 57 mg
- Fat: 9.4 g
- Saturated Fat: 5.8 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 16.7 g
- Fiber: 0.6 g
- Protein: 1.2 g
- Cholesterol: 24 mg