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RASPBERRY PISTACHIO CHEESECAKE: Indulge in this creamy delight!

RASPBERRY PISTACHIO CHEESECAKE
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Indulge in this creamy delight of Raspberry Pistachio Cheesecake, a perfect balance of nutty pistachio flavor with vibrant raspberry topping.

Ingredients

Scale
  • 200g digestive biscuits, crushed
  • 100g unsalted butter, melted
  • 120g raw pistachios, finely ground
  • 2 tablespoons honey
  • 1 tablespoon butter, melted
  • 2 tablespoons milk
  • 600g cream cheese, softened
  • 200g Greek yogurt
  • 120g powdered sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 250g fresh raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Fresh raspberries (for topping)
  • Chopped pistachios (for topping)

Instructions

  1. Combine crushed biscuits with melted butter until evenly moistened. Press firmly into a springform pan lined with parchment. Refrigerate 20 minutes to set.
  2. Stir ground pistachios with honey, melted butter, and milk to form a soft paste. Spread evenly over the chilled crust. Return to the fridge while you mix the filling.
  3. Beat cream cheese, Greek yogurt, powdered sugar, and vanilla until smooth. Add eggs one at a time on low speed just until combined. Pour half over the pistachio layer, smooth, add a light sprinkle of extra ground pistachio if desired, then top with remaining batter.
  4. Preheat oven to 160°C (320°F). Bake 45–50 minutes until edges are set and the center has a slight wobble. Turn off the oven, crack the door, and cool inside 1 hour. Chill at least 6 hours or overnight.
  5. In a saucepan, simmer raspberries, sugar, and lemon juice until saucy. Stir in cornstarch slurry and cook until glossy and thick. Cool completely.
  6. Spread the cooled raspberry glaze over the chilled cheesecake. Crown with fresh raspberries and a generous shower of chopped pistachios. Slice and serve cold.

Notes

  • For a lighter option, use reduced-fat cream cheese and yogurt; sweeten the glaze with maple.
  • For a vegan version, use dairy-free cream cheese and yogurt; replace honey with maple syrup; use plant-based butter; set the filling with cornstarch.
  • For gluten-free, use gluten-free digestive biscuits or almond-oat crumbs for the base.
  • Warm a thin knife under hot water and wipe dry between cuts for clean slices.

Nutrition

Find it online: https://www.homeydishes.com/raspberry-pistachio-cheesecake-recipe/