Description
A light and airy cheesecake featuring fresh raspberries and crunchy pistachios for a delightful dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted pistachios, finely chopped
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, chopped pistachios, granulated sugar, and melted butter in a bowl. Press the mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well.
- Gently fold in the fresh raspberries and heavy whipping cream until combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes or until the center is set. Let it cool completely before refrigerating for at least 4 hours.
- Serve chilled, garnished with additional raspberries and pistachios.
Notes
For a fluffier texture, ensure all ingredients are at room temperature before mixing. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 8g