Elegant Pistachio Raspberry Crunch Cheesecake
A delightful cheesecake featuring layers of creamy pistachio mousse and tangy raspberry compote, topped with white chocolate drizzle and garnished with fresh raspberries.
Servings 8 servings
Calories 450kcal
Ingredients
For the crust
- 1.5 cups Graham cracker crumbs Use honey variety for extra warmth.
- 0.75 cups Granulated sugar Divided between crust and compote.
- 0.5 cups Unsalted butter, melted Holds the crust together.
For the raspberry layer
- 1 cup Fresh raspberries For the compote.
- 1 tbsp Lemon juice Adds tartness.
- 2 cups Heavy cream, whipped Gives the raspberry layer texture.
For the pistachio layer
- 1 cup Pistachio paste The star ingredient.
- 0.25 cups Granulated sugar For the pistachio layer.
For decoration
- 1 cup White chocolate, melted For drizzling.
- 0.5 cups Fresh raspberries For garnishing.
- 0.25 cups Chopped pistachios For extra crunch.
Instructions
Prep and Preheat
- Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
Make That Buttery Crust
- Mix graham crumbs, 1/4 cup sugar, and melted butter in a bowl; press into your pan firmly.
Cook the Raspberry Compote
- Combine 1 cup raspberries, 1/4 cup sugar, and lemon juice in a saucepan; simmer for about 10 minutes until thick, then cool.
Whip It Up
- Whip 1 cup of the heavy cream until soft peaks form; gently fold in the cooled raspberry mixture and spread this layer over your crust.
Pistachio Dream Layer
- Stir pistachio paste and 1/4 cup sugar, then fold in another cup of whipped cream; spread over the raspberry cream and refrigerate.
Final Flourishes
- Scatter chopped pistachios, drizzle with melted white chocolate, and top with fresh raspberries.
Chill Out
- Let the cheesecake chill for at least 4 hours or overnight.
Notes
For neat slices, dip your knife in hot water and wipe between cuts. The cheesecake keeps well in the fridge for 3-4 days.
