Description
Indulge in the irresistible flavors of this Pistachio Raspberry Crunch Cheesecake, a decadent dessert that combines a creamy cheesecake base with a crunchy pistachio topping and vibrant raspberry swirls. This magical treat is sure to elevate your tastebuds and impress your guests.
Ingredients
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon vanilla extract
– 4 large eggs
– 1 cup fresh raspberries
– 1 cup chopped roasted and salted pistachios
Instructions
1. 1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. 2. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, beating until well incorporated.
3. 3. Add the flour and vanilla extract, mixing until just combined. Crack the eggs one at a time, beating well after each addition.
4. 4. Gently fold in the fresh raspberries, being careful not to crush them.
5. 5. Pour the cheesecake batter into the prepared springform pan. Sprinkle the chopped pistachios evenly over the top.
6. 6. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
7. 7. Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight, before serving.
Notes
For best results, use fresh, ripe raspberries. You can also experiment with different nut toppings, such as almonds or walnuts, to complement the pistachio flavor.
- Prep Time: 20
- Cook Time: 55
- Category: Cakes, Pies & Cheesecakes
- Method: Baking
- Cuisine: American