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Elegant Pistachio Raspberry Crunch Cheesecake

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This elegant pistachio raspberry crunch cheesecake layers creamy pistachio filling with a tart raspberry swirl and a buttery, nutty crust. It’s a refined dessert that combines texture, flavor, and visual appeal—perfect for special occasions.

Ingredients

  • 1/2 cup shelled unsalted pistachios
  • 1 1/2 cups graham cracker or digestive biscuit crumbs
  • 6 tablespoons unsalted butter, melted
  • 24 oz (3 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1/4 cup pistachio paste or finely ground pistachios
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons raspberry preserves or sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons granulated sugar (for raspberry swirl)
  • Chopped pistachios or white chocolate curls (optional, for topping)

Instructions

  1. Preheat oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper. Wrap the outside with foil for a water bath.
  2. Make crust: blend pistachios and graham crackers in a food processor. Mix with melted butter and press into the bottom of the pan. Bake for 10 minutes and let cool.
  3. Make raspberry swirl: heat raspberries, sugar, and cornstarch in a saucepan until thick. Strain to remove seeds. Cool.
  4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, heavy cream, vanilla, almond extract (if using), and pistachio paste.
  5. Pour half of the filling into the crust. Dollop with raspberry sauce and swirl with a knife. Add remaining filling and swirl more raspberry sauce on top.
  6. Place pan in a water bath and bake for 60–70 minutes, until the center is just set but still slightly jiggly.
  7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate for at least 6 hours or overnight.
  8. Before serving, top with chopped pistachios, white chocolate curls, or extra raspberry sauce if desired.

Notes

  • Use shortbread cookies for a richer crust variation.
  • Substitute raspberry with blackberry or cherry swirl.
  • Make mini versions in muffin tins for individual servings.
  • Store slices wrapped in the freezer for up to 2 months.
  • Don’t skip the water bath—it helps prevent cracking.

Nutrition

Find it online: https://recipesbyliza.com/elegant-pistachio-raspberry-crunch-cheesecake/