Description
A delicious Raspberry Pistachio Cheesecake topped with a glossy jelly and a crunchy sprinkle, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups crushed pistachios
- 1 cup cream cheese
- ½ cup sugar
- 1 cup heavy cream
- 1 cup fresh raspberries
- 1 tablespoon gelatin
- ½ cup water
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix crushed pistachios with melted butter and press into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth.
- Add heavy cream, vanilla extract, and mix until well combined.
- Fold in fresh raspberries gently.
- Pour the cheesecake mixture over the pistachio crust and smooth the top.
- Bake for 30 minutes, then let it cool.
- In a small saucepan, dissolve gelatin in water and heat until melted.
- Pour the gelatin mixture over the cooled cheesecake and refrigerate until set.
- Before serving, sprinkle with additional crushed pistachios.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- For a firmer cheesecake, refrigerate overnight.
- Use fresh raspberries for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Raspberry Pistachio Cheesecake, dessert, cheesecake, jelly topping, crunchy sprinkle