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Pistachio and Raspberry Crunchy Cheesecake

If you’re looking for a dessert that steals the show at any gathering, then this Pistachio and Raspberry Crunchy Cheesecake is the perfect choice! With its vibrant colors and rich textures, this cheesecake features the delightful crunch of pistachios and a burst of fresh raspberries, creating a balance of flavors that will leave everyone craving more. 🍰✨

Why make this recipe?

This cheesecake is not only visually stunning but also a delicious mix of nutty and fruity flavors. It’s a unique twist on traditional cheesecake that combines the creaminess of cream cheese with the crunchy goodness of pistachios and the tartness of raspberries. Whether for a special occasion or a simple family dinner, this dessert is sure to impress your guests and satisfy your sweet tooth! 🌟

How to prepare Pistachio and Raspberry Crunchy Cheesecake

Ingredients:

1.5 cups finely ground pistachios 🥜
1/2 cup crushed biscuits 🍪
1/4 cup powdered sugar 🍬
1/4 cup melted butter 🧈
A pinch of salt 🧂
1.5 cups raspberries (or puree) 🍇
2 tablespoons sugar 🍭
1 tablespoon lemon juice 🍋
1 teaspoon cornstarch + 2 tablespoons water (optional, for consistency)
675 g cream cheese (or labne), at room temperature 🧀
1 cup sugar 🍬
1 teaspoon vanilla 🌿
2 tablespoons flour 🌾
3 eggs 🥚
1 cup cream 🥛
1/3 cup peanut butter or finely ground peanuts 🥜
1/2 cup chopped peanuts 🥜
1/4 cup brown sugar 🍮
2 tablespoons melted butter 🧈
1/4 cup oats (optional) 🌾

Instructions:

Make the crust: In a bowl, mix ground pistachios, crushed biscuits, powdered sugar, melted butter, and a pinch of salt until combined. Press this mixture firmly into the bottom of a springform pan to form the crust. Chill in the refrigerator while preparing the filling.
Prepare the raspberry layer: In another bowl, mix raspberries (or puree), sugar, lemon juice, and cornstarch dissolved in water (if using). Set aside.
Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla, and flour, mixing until fully blended. Add in eggs one at a time, mixing well after each addition, followed by the cream and peanut butter until everything is combined and smooth.
Layer the filling: Pour half of the cheesecake batter over the chilled crust. Spoon the raspberry mixture over the batter, then pour the remaining cheesecake batter on top.
Bake: Preheat your oven to 325°F (160°C). Bake the cheesecake for about 60-70 minutes, or until the center is set and slightly jiggles.
Cool and finish: Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour. Remove from oven, then chill in the refrigerator for at least 4 hours, or overnight for best results.
Serve and enjoy! Once chilled, top with chopped peanuts, brown sugar, and optional oats before serving. 🍽️

How to serve Pistachio and Raspberry Crunchy Cheesecake

Slice the cheesecake into wedges and serve chilled. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with extra raspberries and a sprinkle of crushed pistachios for an eye-catching presentation. 🎉🍦

How to store Pistachio and Raspberry Crunchy Cheesecake

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before enjoying! ❄️

Tips for preparing Pistachio and Raspberry Crunchy Cheesecake

Use room temperature ingredients: Allow your cream cheese and eggs to come to room temperature. It helps create a smoother batter and prevents lumps.
Don’t overmix: Mix the filling just until combined to keep your cheesecake light and airy.
Check for doneness: The cheesecake should look set around the edges but slightly jiggly in the center. It will firm up as it cools.

Variations (if applicable)

Feel free to experiment with different nuts or fruits! Substitute pistachios with almonds or walnuts, and swap raspberries for strawberries, blueberries, or cherries for a different flavor profile! 🍓💙

FAQs

1. Can I use a different type of cheese instead of cream cheese?
Yes! Greek yogurt or labne can provide a similar creamy texture and taste.

2. Is it possible to make this cheesecake gluten-free?
Absolutely! Use gluten-free biscuits for the crust and check your other ingredients for gluten content.

3. Can I make mini cheesecakes instead of one large one?
Yes, you can! Just adjust the baking time to around 20-25 minutes if using a muffin pan, and watch them closely. 🌟

Now you have everything you need to make your very own Pistachio and Raspberry Crunchy Cheesecake! Enjoy your baking adventure! 🍰🧡