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Elegant Raspberry and Pistachio Cheesecake

A stunning cheesecake with a vibrant raspberry swirl and a nutty pistachio crust that blends sweet and savory flavors for a delightful dessert experience.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups pistachio nuts, finely ground Finely ground for best results.
  • ⅓ cup ⅓ cup granulated sugar
  • ½ cup ½ cup unsalted butter, melted
For the cheesecake filling
  • 16 oz 16 oz cream cheese, softened Let it sit at room temperature for easier mixing.
  • 1 cup 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 large 3 large eggs Room temperature preferred.
  • ½ cup ½ cup sour cream
For the raspberry swirl
  • 1 cup 1 cup fresh raspberries (plus extra for garnish) Extra for decoration.
  • 2 tablespoons 2 tablespoons granulated sugar
  • 1 tablespoon 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine finely ground pistachios, sugar, and melted butter for the crust. Mix until well combined, then press into the bottom of a 9-inch springform pan.
  3. Bake the crust for about 10 minutes, then let it cool.
  4. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice for the raspberry swirl. Cook until the raspberries soften, about 5 minutes. Cool slightly then blend until smooth.
  5. In a large bowl, beat cream cheese, granulated sugar, and vanilla until smooth. Gradually mix in eggs, one at a time, and then fold in sour cream.
Baking
  1. Pour cream cheese mixture over the cooled pistachio crust, drizzle raspberry puree on top, and swirl with a knife.
  2. Bake for 50-60 minutes until edges are set and the center jiggles slightly.
  3. Turn off the oven and let the cheesecake cool inside with the door ajar for an hour. Then refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Remove from the refrigerator, take off the sides of the springform pan, and garnish with fresh raspberries and pistachios.

Notes

Let cream cheese and eggs sit out before using for a smoother filling. You can substitute raspberries with other berries if desired.