This Creamy Pistachio Cheesecake with Raspberries brings a delightful twist to the traditional cheesecake with its luxurious pistachio cream and tangy raspberry topping. The rich, nutty flavor of pistachios combined with the smoothness of mascarpone and cream cheese forms a perfect base, while the raspberries add a fresh and tart contrast that elevates this dessert to a new level of indulgence.
Why You’ll Love This
If you’re a fan of unique and flavorful desserts, this cheesecake is for you. It’s not only visually appealing with its vibrant colors and elegant presentation but also offers a taste experience that is both rich and refreshing. The combination of crunchy pistachio base, creamy filling, and the sharpness of fresh raspberries makes for a perfect bite every time.
Perfect Occasion
This cheesecake is ideal for special occasions such as birthdays, holidays, or any celebratory event where you want to impress your guests. It’s also perfect for a summer gathering or a fancy brunch where you aim to serve something a little different and decidedly decadent.
Decoration Tips
- Garnish the top with whole raspies and extra chopped pistachios for texture and color contrast.
- Drizzle a little raspberry coulis or melted white chocolate across the top for an artistic finish.
- Serve each slice on a plate with a mint leaf for an extra touch of elegance.
Ingredients:
For the Crust:
- 50g Pistachios: Finely ground for the base.
- 200g Butter Cookies: Crushed for the crust.
- 70g Butter: Melted to bind the crust.
For the Cheesecake Mixture:
- 1kg Cream Cheese: For a rich and creamy texture.
- 250g Mascarpone: Adds extra creaminess.
- 4 Eggs: Helps to set the cheesecake.
- 200ml Heavy Cream (30% fat): Adds moisture and richness.
- 3/4 cup Sugar: Sweetens the mixture.
- 1 packet Vanilla Pudding Mix
- 1 tbsp Cornstarch: Helps thicken the filling.
- 1 tsp Vanilla Paste: Enhances flavor.
For the Pistachio Cream:
- 100g Pistachios: Ground into a fine powder.
- 100g White Chocolate: Provides a sweet, creamy texture.
- 80g Milk: For combining the ingredients.
- 50g Sugar: Adds sweetness.
- Additional 50g Pistachios (for topping): Adds crunch and flavor.
- A pack of Raspberries (for topping): Adds a fresh, tart contrast.
Instructions:
- Prepare the Crust:
- Combine the crushed pistachios, crushed cookies, and melted butter. Press firmly into the bottom of a springform pan. Refrigerate while you prepare the filling.
- Make the Cheesecake Mixture:
- In a large bowl, blend the cream cheese and mascarpone until smooth. Gradually add the eggs, one at a time, mixing continuously.
- Pour in the heavy cream, then add the sugar, cornstarch, vanilla pudding mix, and vanilla paste. Mix until well combined.
- Pour this mixture over the chilled crust.
- Bake:
- Preheat the oven to 180°C (350°F).
- Place the springform pan in a water bath and bake for 20 minutes at 180°C. Then reduce the temperature to 150°C (300°F) and bake for another 70 minutes.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Prepare the Pistachio Cream:
- Grind the pistachios with sugar until fine. Add milk and broken white chocolate to the pistachio mixture and heat until smooth and well combined.
- Once the cheesecake has cooled, pour the pistachio cream over the top.
- Decorate:
- Sprinkle with chopped pistachios and arrange raspberries on top.
- Serve:
- Chill the cheesecake for several hours before serving to allow the flavors to meld beautifully.
Enjoy this stunning Pistachio Cheesecake with Raspberries, a perfect blend of nutty, creamy, and fruity flavors that’s sure to delight any dessert lover!
