Raspberry Pistachio Cheesecake
Raspberry Pistachio Cheesecake is a stunning, health-conscious treat that blends creamy lemon cheesecake, vibrant raspberry mousse, and a nutty pistachio crust. Perfect for any occasion, this Zesty Berry Dessert is easy to prepare and packed with wholesome ingredients.
Ingredients
For the Pistachio Crust:
- 1 cup 120g shelled pistachios, finely ground
- ½ cup 50g graham cracker crumbs
- ¼ cup 50g granulated sugar
- ¼ cup 60g unsalted butter, melted
For the Lemon Cream Cheese Layer:
- 16 oz 450g cream cheese, room temperature
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- ¼ cup 60ml heavy cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Raspberry Mousse Layer:
- 1 cup 120g raspberries, pureed and strained
- ½ cup 100g granulated sugar
- 1 ½ tsp gelatin dissolved in 2 tbsp water
- 1 cup 240ml heavy cream, whipped to soft peaks
For the Topping:
- Fresh raspberries
- Whipped cream
- Crushed pistachios
- Raspberry coulis
- Lemon zest
Instructions
Prepare the Pistachio Crust
- I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. In a bowl, I mix 1 cup ground pistachios, ½ cup graham cracker crumbs, ¼ cup sugar, and ¼ cup melted butter. I press the mixture firmly into the pan’s base and bake for 10 minutes. I let it cool completely.
Make the Lemon Cream Cheese Layer
- I beat 16 oz cream cheese with ½ cup sugar until smooth. I add 2 eggs one at a time, mixing gently, then incorporate ¼ cup heavy cream, 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract. I pour this over the cooled crust and bake for 25 minutes until just set. I cool and chill for 1 hour in the fridge for this Zesty Berry Dessert.
Prepare the Raspberry Mousse
- In a blender, I puree 1 cup raspberries, strain to remove seeds, and mix with ½ cup sugar and 1 ½ tsp gelatin dissolved in 2 tbsp water. I gently fold in 1 cup whipped cream and spread the mousse over the chilled lemon layer. I refrigerate for 2 hours until set.
Garnish and Serve
- Before serving, I decorate Raspberry Pistachio Cheesecake with fresh raspberries, whipped cream, crushed pistachios, raspberry coulis, and a sprinkle of lemon zest for a stunning presentation.
Notes
- Substitute Options: For a lighter version, use low-fat cream cheese and substitute half the sugar with a sugar alternative.
- Serving Suggestions: Pair this cheesecake with a light Moscato or a crisp Prosecco to enhance the citrus and berry flavors.
- Storage Tips: Keep refrigerated and consume within 3 days for best freshness.