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Raspberry and Pistachio Cheesecake Recipe

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4.4 from 25 reviews

  • Author: Ava
  • Total Time: 6 hours 36 minutes
  • Yield: 8 servings

Description

This Raspberry and Pistachio Cheesecake is a rich and indulgent no-bake dessert featuring a crunchy digestive biscuit base, smooth pistachio cream cheese filling, and a vibrant homemade raspberry sauce. Garnished with fresh raspberries and crushed pistachios, this elegant cheesecake combines nutty flavors and fruity freshness, perfect for special occasions or a decadent treat.

Ingredients

Biscuit Base

  • 250 g digestive biscuits
  • 100 g melted butter (cooled)

Filling

  • 400 g cream cheese
  • 80 g pistachio paste
  • 75 g sugar
  • A pinch of salt (optional)
  • 250 ml heavy cream
  • A drop of green food coloring (optional)
  • 1/4 tsp almond extract (optional)

Raspberry Sauce

  • 1/2 cup frozen raspberries (plus additional 1/2 cup for topping)
  • 1/4 cup water (plus 1 tbsp for topping sauce)

Topping

  • 1/2 cup fresh raspberries
  • 1/4 cup crushed pistachios

Instructions

  1. Prepare Biscuit Base: Add the digestive biscuits to a food processor and blitz until the mixture achieves an even crumb-like texture. Transfer the crumbs into a bowl and mix with the cooled melted butter until fully incorporated.
  2. Form Base: Press the crumb mixture firmly and evenly into the base of a square or circular springform pan using a spoon or glass cup to create a solid base. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to set.
  3. Make Raspberry Sauce: Combine frozen raspberries and water in a pot and heat over medium heat for 2-3 minutes until the raspberries soften. Simmer for an additional 2-3 minutes, then allow to cool. Once cooled, blend the mixture until smooth and set aside.
  4. Whip Cream: Pour the heavy cream into a bowl and whisk for 3-5 minutes or until stiff peaks form, creating whipped cream.
  5. Mix Filling: In a separate bowl, combine cream cheese, sugar, salt, almond extract (if using), and 80 g pistachio paste. Mix thoroughly until smooth and even.
  6. Combine Filling and Whipped Cream: Fold one-third of the whipped cream into the cream cheese mixture gently, then repeat for the remaining two-thirds until fully incorporated and smooth.
  7. Assemble First Layer: Spread half of the pistachio cheesecake filling evenly over the chilled biscuit base using a smoother.
  8. Add Raspberry Swirl: Spoon dollops of the raspberry sauce over the first layer of filling and use a skewer or toothpick to swirl the sauce into the pistachio filling, creating a marbled effect.
  9. Top with Remaining Filling: Spread the remaining pistachio cheesecake filling evenly on top and smooth the surface.
  10. Prepare Pistachio Cream Top Layer: Pour 80 g of pistachio paste over the filling and smooth evenly. If the paste is too thick, add 1/2 teaspoon of oil and warm it in the microwave for 30 seconds, stirring to loosen before spreading.
  11. Chill to Set: Cover the assembled cheesecake with cling film and refrigerate for at least 6 hours, preferably overnight, to allow it to set fully.
  12. Prepare Topping Sauce: Heat 1/2 cup frozen raspberries with 1 tablespoon water in a saucepan over low heat, mashing and stirring until the raspberries break down and produce a liquid sauce. Add more water if needed to loosen consistency. Allow to cool.
  13. Decorate Cheesecake: Pour the cooled raspberry sauce evenly over the set cheesecake. Place fresh raspberries in the center and sprinkle crushed pistachios around the edges for garnish.
  14. Serve: Slice and serve this luscious pistachio and raspberry cheesecake as a delightful dessert for special occasions or whenever a luxurious treat is desired.

Notes

  • Use full-fat heavy cream for best whipping results and a rich texture.
  • Chilling the biscuit base before adding filling helps it set firmly and prevent sogginess.
  • Optional green food coloring can enhance the pistachio filling’s color but does not affect flavor.
  • The almond extract adds a subtle nutty aroma complementing the pistachios; omit if allergic or undesired.
  • If pistachio paste is thick, warming it slightly with oil aids in spreading smoothly over the cheesecake.
  • Ensure raspberry sauce is cooled before adding to avoid melting the filling.
  • This cheesecake is best kept refrigerated and consumed within 3 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 6 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Find it online: https://quickandsweetrecipes.com/raspberry-and-pistachio-cheesecake-recipe/