Elegant Pistachio Raspberry Crunch Cheesecake

A luxurious cheesecake with a nutty pistachio base, creamy filling, and a tangy raspberry layer, topped with a crunchy pistachio crumble for extra texture and flavor.

Ingredients:

For the Pistachio Crust:

• 1 ½ cups pistachios, shelled and finely ground

• ½ cup graham cracker crumbs

• ¼ cup granulated sugar

• ¼ cup unsalted butter, melted

• ¼ tsp salt

For the Raspberry Layer:

• 1 ½ cups fresh raspberries (or raspberry puree if you prefer a smoother layer)

• 2 tbsp granulated sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch mixed with 2 tbsp water (to thicken, optional)

• For the Pistachio Cheesecake Filling:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 2 tbsp all-purpose flour

• 3 large eggs

• 1 cup heavy cream

• 1/3 cup pistachio paste (or finely ground pistachios for a more subtle flavor)

• ¼ cup shelled pistachios, chopped (for garnish)

For the Crunchy Topping:

• ½ cup pistachios, chopped

• ¼ cup brown sugar

• 2 tbsp unsalted butter, melted

• ¼ cup oats (optional, for added crunch)

Instructions:

1. Prepare the Pistachio Crust:

Preheat your oven to 325°F (163°C).

In a food processor, pulse the pistachios, graham cracker crumbs, sugar, salt, and melted butter until the mixture forms a moist crumbly texture.

Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake for 10 minutes, then remove from the oven and let cool.

2. Make the Raspberry Layer:

In a saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Stir occasionally and cook for about 5–7 minutes, or until the raspberries break down and become syrupy.

In a small bowl, mix cornstarch with water to create a slurry. Add it to the raspberry mixture, stirring constantly until the mixture thickens (about 2 minutes).

Remove from heat and let cool. If you prefer a smoother raspberry layer, blend the mixture or strain it to remove seeds. Set aside.

3. Make the Pistachio Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.

Add the flour and mix until well combined.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Stir in the heavy cream and pistachio paste (or finely ground pistachios) until smooth.

Pour half of the cheesecake filling into the prepared crust, followed by a layer of the raspberry mixture. Add the remaining cheesecake filling on top and smooth the surface.

4. Bake the Cheesecake:

Place the cheesecake in the oven and bake for 55–65 minutes, or until the center is mostly set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour to prevent cracking.

After the hour, remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to fully set.

5. Prepare the Crunchy Topping:

In a small bowl, combine chopped pistachios, brown sugar, melted butter, and oats (if using). Stir until the mixture forms a coarse crumble.

Spread the pistachio crumble evenly over the top of the cheesecake.

Return the cheesecake to the fridge to chill and set the topping for another 30 minutes.

6. Garnish and Serve:

Once the cheesecake is fully chilled and the topping is set, garnish the cheesecake with additional chopped pistachios around the edges.

Slice and serve, optionally with extra raspberry sauce or fresh raspberries for a burst of color and flavor.

To Serve:
Serve chilled and enjoy the beautiful contrast of creamy, nutty, and fruity flavors. The pistachio crust, raspberry layer, and crunchy topping create a balanced and elegant dessert that will leave everyone asking for more.

Tips:
Make it ahead: This cheesecake is perfect for making ahead — let it chill overnight to allow the flavors to meld together.

For a smoother texture: If you don’t want any chunks of pistachio in the filling, you can blend the pistachios or use pistachio paste for a silkier texture.

Extra flavor variation: Try adding a hint of almond extract or cardamom to the filling for an aromatic twist.