Description
A delicious and creamy raspberry pistachio cheesecake topped with a sweet raspberry compote and crunchy toasted pistachios.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ½ cup pistachios, chopped and toasted
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract until fully incorporated.
- Gently fold in fresh raspberries and toasted pistachios.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Let cool, then refrigerate for at least 4 hours before serving.
- Top with raspberry compote and additional toasted pistachios before serving.
Notes
- For a smoother texture, blend the raspberries before folding them into the cheesecake mixture.
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Raspberry Pistachio Cheesecake, Raspberry Compote, Cheesecake Recipe, Dessert