Description
A unique raspberry-pistachio cheesecake topped with refreshing raspberry sauce and crunchy toasted pistachios, perfect for impressing guests.
Ingredients
Scale
- 200 g tea biscuits
- 100 g butter
- 500 g cream cheese
- 200 g plain yogurt
- 150 g sugar
- 3 eggs
- 100 g ground pistachios
- 1 tsp vanilla extract
- Pinch of salt
- 300 g raspberries
- 50 g sugar (for sauce)
- 1 tbsp lemon juice
- 1 tsp gelatin
- 50 g pistachios (for toasting)
- 200 ml heavy cream (optional topping)
- 2 tbsp powdered sugar (optional topping)
- 1 tsp vanilla extract (optional topping)
Instructions
- Crush the tea biscuits and mix with melted butter. Press into a springform pan and refrigerate.
- In a bowl, mix cream cheese, yogurt, sugar, eggs, ground pistachios, vanilla extract, and salt until smooth. Pour over the crust.
- Bake at 160°C (320°F) for 50–60 minutes. Let cool in the oven with the door slightly open.
- For the raspberry sauce, cook raspberries with sugar and lemon juice for 10 minutes. Dissolve gelatin in hot water and mix in. Let cool.
- Toast pistachios in a dry pan until golden, then chop.
- Spread raspberry sauce over the cooled cheesecake and sprinkle with toasted pistachios.
- Optional: Whip heavy cream with powdered sugar and vanilla extract, and decorate the cheesecake before serving.
Notes
- Ensure the cheesecake cools gradually to prevent cracking.
- For a smoother sauce, blend the raspberries before cooking.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: Raspberry Pistachio Cheesecake, Raspberry Sauce, Toasted Pistachios, Dessert Recipe