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Elegant Raspberry and Pistachio Cheesecake

A creamy and visually stunning cheesecake that combines fresh raspberries and crunchy pistachios for a delightful dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
For the filling
  • 3 packages (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup fresh raspberries, plus more for garnish
  • 1/2 cup unsalted pistachios, finely chopped
For the topping
  • Whipped cream (optional)
  • Extra raspberries and pistachios for garnish

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Make the crust: In a large bowl, mix graham cracker crumbs, melted butter, and sugar until well blended. Press this mixture into the bottom of a 9-inch springform pan and bake for about 10 minutes until lightly golden. Let it cool.
  3. Prepare the filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add in sugar and vanilla extract, continuing to mix.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gently fold in the raspberries and pistachios.
  6. Pour the cheesecake filling onto the cooled crust, smoothing the top with a spatula.
  7. Bake for 50-60 minutes until the center is set but still slightly jiggly. Turn off the oven and crack the oven door to let the cheesecake cool gradually.
  8. Chill the cheesecake: Once cooled to room temperature, refrigerate for at least 4 hours, or preferably overnight.
Serving
  1. Top with whipped cream, extra raspberries, and pistachios before slicing.

Notes

Don't skip the chilling time! Use fresh raspberries for the best flavor, and consider drizzling chocolate on top for a luxurious touch.