Here’s a refined, Elegant Pistachio Raspberry Crunch Cheesecake recipe that looks bakery-level but is very doable at home 💚🍓
Elegant Pistachio Raspberry Crunch Cheesecake
🌿 Flavor Profile
Creamy pistachio cheesecake, bright raspberry swirl, and a buttery pistachio crunch—balanced, nutty, and lightly tart.
🧈 Pistachio Crunch Crust
Ingredients
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200 g graham crackers or digestive biscuits
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80 g unsalted butter, melted
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½ cup finely chopped pistachios
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1 tbsp sugar
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Pinch of salt
Instructions
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Preheat oven to 170°C / 340°F.
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Crush biscuits finely and mix with butter, pistachios, sugar, and salt.
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Press firmly into a lined 20–22 cm springform pan.
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Bake 10 minutes, then cool completely.
🍰 Pistachio Cheesecake Filling
Ingredients
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600 g full-fat cream cheese, room temperature
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¾ cup sugar
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¾ cup pistachio paste (unsweetened if possible)
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3 large eggs, room temperature
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¾ cup heavy cream
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1 tsp vanilla extract
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1 tbsp cornstarch
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Pinch of salt
Instructions
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Beat cream cheese and sugar until smooth (low speed).
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Add pistachio paste, vanilla, salt, and cornstarch.
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Mix in eggs one at a time, gently.
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Fold in cream just until combined.
🍓 Raspberry Swirl
Ingredients
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1½ cups fresh or frozen raspberries
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2 tbsp sugar
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1 tsp lemon juice
Instructions
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Simmer everything for 8–10 minutes until thick.
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Blend and strain to remove seeds.
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Cool completely.
🌀 Assembly & Baking
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Pour cheesecake filling over crust.
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Spoon raspberry sauce on top and swirl gently with a skewer.
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Place pan in a water bath (pan wrapped in foil).
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Bake at 160°C / 320°F for 55–65 minutes
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Center should jiggle slightly.
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Turn oven off, crack door, cool 1 hour inside.
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Chill at least 6 hours (overnight best).
✨ Pistachio Crunch Topping
Ingredients
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½ cup chopped pistachios
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2 tbsp brown sugar
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1 tbsp butter
Instructions
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Toast everything in a pan until caramelized.
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Cool and sprinkle over cheesecake before serving.
🎀 Optional Elegant Finish
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Fresh raspberries
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White chocolate shards
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Light dust of powdered sugar
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Gold leaf (for a special occasion)