Pistachio Raspberry Treat (Print Version)
# Ingredients:
→ Crust
01 -
2 tablespoons sugar
02 -
1/4 cup butter, melted
03 -
1/2 cup graham cracker crumbs
04 -
1 cup shelled pistachios, finely chopped
→ Filling
05 -
1/2 cup sour cream
06 -
3 large eggs
07 -
1 teaspoon pure vanilla
08 -
1 cup white sugar
09 -
3 packs (8 oz each) of softened cream cheese
10 -
1/4 cup pistachios, crushed
11 -
1/2 cup heavy whipping cream
→ Raspberry Topping
12 -
1 cup raspberries, fresh
13 -
1 tablespoon powdered sugar, optional
14 -
1/4 cup raspberry preserves or jam
15 -
1 tablespoon lemon juice
# Instructions:
01 -
Set your oven to preheat at 163°C. Toss together the pistachios, sugar, butter, and graham cracker crumbs in a bowl. Push this mixture into a springform pan to create an even layer. Bake it for about 8-10 minutes, then let it cool off completely.
02 -
Whip the softened cream cheese and sugar together until creamy and smooth. Blend in the vanilla and then beat in the eggs one at a time—don’t rush it. Gradually add the sour cream, heavy cream, and a handful of crushed pistachios into the bowl, mixing well after each step.
03 -
Pour the filling over your crust, spreading it out evenly. Use a spatula to smooth the top. Bake for 55-60 minutes—when done, the center should jiggle just a little. Switch off the oven and leave the cheesecake inside to cool for an hour. After that, refrigerate it for at least 4 hours or better yet, overnight.
04 -
Add raspberries, lemon juice, and raspberry preserves to a small saucepan. Cook it over medium heat, stirring now and then, until the berries fall apart and the mixture becomes thicker. This will take 5-7 minutes. If you prefer it sweeter, sprinkle in some powdered sugar. Set it aside to fully cool.
05 -
Once the cheesecake is nice and cool, slather the raspberry topping evenly over the surface. If you want, add whole pistachios or some more fresh raspberries as decoration.
06 -
Cut into slices, serve, and savor the luxurious mix of tangy raspberries and nutty pistachios.