Home Recipes Raspberry Pistachio Cheesecake Delight
High-protein snack
Raspberry Pistachio Cheesecake Delight
Experience the perfect blend of fruity freshness and nutty richness with this Raspberry Pistachio Cheesecake Delight. Featuring a buttery graham cracker and pistachio crust, a creamy cheesecake filli…
How to make it
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Preheat oven to 325°F (160°C)
Wrap the outside of a 9 inch springform pan with foil to prepare for a water bath.
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In a bowl, mix graham cracker
In a bowl, mix graham cracker crumbs, ground pistachios, and melted butter until evenly combined. Press the crust mixture firmly into the bottom of the pan and bake for 10 minutes. Let cool slightly.
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In a large bowl, beat cream
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract and sour cream until combined.
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In a small saucepan over medium
In a small saucepan over medium heat, cook raspberries with cornstarch until slightly thickened.
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Pour cheesecake filling over the cooled crust
Spoon raspberry mixture on top and gently swirl with a knife. Place the springform pan into a larger roasting pan and fill with hot water halfway up the sides.
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Bake for 55 to 65 minutes,
Bake for 55 to 65 minutes, until the center is slightly set but still slightly jiggly. Turn off the oven, crack the door open, and allow cheesecake to cool inside for 1 hour.
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Refrigerate for at least 4 hours
Refrigerate for at least 4 hours or overnight.
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Top with fresh raspberries and chopped
Top with fresh raspberries and chopped pistachios before serving.
