Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup all-purpose flour
1 cup fresh raspberries
1/2 cup crushed pistachios
1/2 cup raspberry jam
Whipped Cream Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Garnish:
Fresh raspberries
Crushed pistachios
1 cup raspberry mousse
Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and 1 cup of granulated sugar until smooth. Add vanilla extract and mix.
Add eggs one at a time, beating after each addition. Stir in sour cream, 1/2 cup heavy cream, and flour until just combined.
Fold in fresh raspberries and crushed pistachios. Pour the mixture over the crust.
Bake for 55-60 minutes, or until the center is set. Let the cheesecake cool completely.
Spread raspberry mousse over the top of the cooled cheesecake.
In a chilled bowl, whip 1 cup of heavy cream, powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the cheesecake.
Garnish with fresh raspberries and crushed pistachios. Chill the cheesecake for at least 4 hours before serving.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including chilling) | Kcal: 450 kcal per serving | Servings: 12
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Heavenly Crunch Pistachio Raspberry Cheesecake
Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 cup fresh raspberries
- 1/2 cup crushed pistachios
- 1/2 cup raspberry jam
- Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Garnish:
- Fresh raspberries
- Crushed pistachios
- 1 cup raspberry mousse
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and 1 cup of granulated sugar until smooth. Add vanilla extract and mix.
- Add eggs one at a time, beating after each addition. Stir in sour cream, 1/2 cup heavy cream, and flour until just combined.
- Fold in fresh raspberries and crushed pistachios. Pour the mixture over the crust.
- Bake for 55-60 minutes, or until the center is set. Let the cheesecake cool completely.
- Spread raspberry mousse over the top of the cooled cheesecake.
- In a chilled bowl, whip 1 cup of heavy cream, powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the cheesecake.
- Garnish with fresh raspberries and crushed pistachios. Chill the cheesecake for at least 4 hours before serving.