Description
This Elegant Pistachio Raspberry Crunch Cheesecake combines a crunchy pistachio and graham cracker crust with a creamy, smooth cheesecake filling swirled with fresh raspberries and raspberry jam. It’s a visually stunning dessert perfect for special occasions, offering a delightful mix of textures and flavors with every bite.
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
Cheesecake Filling
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
Raspberry Swirl
- 1 cup fresh raspberries, plus extra for garnish
- 2 tablespoons raspberry jam
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to ensure the cheesecake does not stick.
- Make the crust: In a bowl, mix the chopped pistachios, graham cracker crumbs, and 3 tablespoons sugar. Stir in the melted butter until the mixture is evenly moistened. Press this firmly into the bottom of the prepared springform pan to form an even crust. Place it in the fridge to chill while you prepare the filling.
- Prepare the cream cheese base: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add 1 cup of granulated sugar, beating well after each addition to ensure a smooth texture. Mix in the vanilla extract thoroughly.
- Add eggs carefully: Add the eggs one at a time, beating gently after each addition to incorporate them without overmixing, which prevents cracking in the cheesecake.
- Incorporate sour cream: Blend the sour cream into the cream cheese mixture until the batter is smooth and uniform in texture.
- First layer of batter: Pour half of the cream cheese filling evenly over the chilled crust in the springform pan.
- Make raspberry swirl: Gently mash 1 cup of fresh raspberries with 2 tablespoons of raspberry jam in a small bowl to create a swirl mixture. Spoon half of this swirl over the first layer of cheesecake batter, then use a knife to gently swirl it through.
- Second layer of batter and swirl: Pour the remaining cream cheese mixture over the first swirl layer, then spoon the remaining raspberry swirl on top. Use a knife to create decorative swirls for a beautiful marbled effect.
- Bake the cheesecake: Bake the cheesecake for 55-65 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack open the door slightly, and leave the cheesecake inside for 1 hour to cool slowly and prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
- Garnish and serve: Before serving, garnish with fresh raspberries and a sprinkle of chopped pistachios for an elegant and tasty presentation.
Notes
- Be careful not to overmix the batter after adding eggs to avoid cracks during baking.
- Using a springform pan makes removing the cheesecake easier without damaging the crust or sides.
- Allowing the cheesecake to cool slowly in the oven reduces the chance of cracking on the surface.
- For best flavor and texture, refrigerate the cheesecake overnight before serving.
- Make sure cream cheese is softened to room temperature before mixing for a smooth batter.
- Fresh pistachios provide the best crunch and flavor; toast lightly for enhanced nuttiness if desired.
