Description
A creamy cheesecake with a pistachio base and fresh raspberry swirl, perfect for elegant desserts.
Ingredients
Scale
- 1 cup shelled pistachios, finely chopped
- 2 cups fresh raspberries
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp lemon juice
- Gelatin for setting
Instructions
- Step 1: In a food processor, pulse the pistachios until finely ground.
- Step 2: Press the ground pistachios into the bottom of silicone dome molds to form the base.
- Step 3: In a mixing bowl, beat the cream cheese and sugar until smooth.
- Step 4: Add vanilla extract, heavy cream, and lemon juice to the mixture and blend well.
- Step 5: Gently fold in the raspberries, leaving some for garnish.
- Step 6: Pour the mixture into the molds and refrigerate for at least 4 hours or until set.
- Step 7: Carefully unmold the domes and serve chilled.
Notes
Ensure the raspberries are fresh and chilled for best results. Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 30g
- Carbohydrates: 35g
- Protein: 8g