Ingredients
Base
- 150 grams (5.30 ounces) flour (you can also use almond flour)
- 50 grams (1.75 ounces) powdered sugar
- 60 grams (2.10 ounces) butter #1
- 1 egg
- a pinch of salt
- 50 grams (1.75 ounces) ground pistachios
- 1 teaspoon freeze-dried raspberries
- 30 grams (1.05 ounces) butter #2
Cheese filling
- 550 grams (19.40 ounces) cream cheese
- 100 grams (3.55 ounces) sugar
- 100 grams (3.55 ounces) pistachio paste
- 1 egg
- 1 egg yolk
- 120 grams (4.25 ounces) cream (33%)
Raspberry jam
- 200 grams (7.05 ounces) raspberries
- 40 grams (1.40 ounces) sugar
- 1 tablespoon corn starch
Raspberry creme
- 120 grams (4.25 ounces) cream cheese
- 100 grams (3.55 ounces) cream (33%)
- 40 grams (1.40 ounces) powdered sugar
- 100 grams (3.55 ounces) fresh raspberries
Equipment
- Mixing Bowls:
Use multiple sizes for mixing and combining ingredients efficiently.
- Hand Mixer or Stand Mixer:
An electric mixer helps achieve a smooth creamy consistency.
- Baking Pan:
Springform pans are easiest for removing the cheesecake without damage.
- Blender or Food Processor:
Essential for grinding the baked base and achieving a fine texture.
- Spatula:
Silicone spatulas are perfect for scraping the sides of your bowls clean.
- Pastry Bag:
Helpful for neatly swirling the raspberry jam onto the cheese filling.
Instructions
Step 1
Tip: Make sure your butter is at room temperature for easy mixing. Grind the butter with the powdered sugar. Add the egg and stir with a spoon. Sift the flour and add the salt; mix everything to form a dough ball. Wrap the dough with cling film and refrigerate for 1 hour. Roll out the dough to a thickness of 0.5 cm (0.2 inches). Bake the biscuit at 180C (356F) for 15 minutes.
Step 2
Tip: Use a blender for finer crumbs. Let the baked base cool and then grind it into crumbs using a blender. Add ground pistachios, freeze-dried raspberries, and melted butter, mixing well.
Step 3
Form the cheesecake base with the crumb mixture. Bake the base at 180C (356F) for 10 minutes. Cool at room temperature.
Step 4
Tip: All ingredients should be at room temperature for smooth blending. Mix the cream cheese, sugar, and pistachio paste. Add the egg and the yolk, stirring the mixture with a spatula (not a mixer!). Add the cream and mix well using a whisk or silicone spatula.
Step 5
Tip: Mash the raspberries well to achieve a smooth texture. In a saucepan, cook the raspberries with sugar. Then, add the corn starch. Let the mixture cool and mash the berries with a blender.
Step 6
Preheat the oven to 110-130C (230-266F). Tip: Place a baking sheet with some hot water on the lower rack to create a water bath effect. Pour half of the cheese filling onto the baked base. Using a pastry bag, add the raspberry jam in a spiral pattern on top. Pour the remaining cheese filling over it. Bake the cheesecake for 1.5 hours; the center should still 'shake' a little when it's done. Let it cool in the oven and then refrigerate for 8 to 10 hours.
Step 7
Tip: For a smoother creme, stir ingredients slowly. Mix all ingredients at a low speed until smooth. Cover the cooled cheesecake with this creme topping.
Step 8
Servings
When it comes to presenting this Pistachio Raspberry Cheesecake, think creatively! **Serve each slice with a drizzle of homemade raspberry sauce** for an extra burst of flavor. This cheesecake is equally delicious when topped with a dollop of **freshly whipped cream** and a sprinkle of toasted pistachios to add some crunch. 🌰
If you’re hosting a gathering, cut smaller slices and arrange them on a tiered cake stand to showcase the beautiful layers. Trust us, it adds a touch of elegance! ✨
For an extra special touch, place each slice on an **individual dessert plate** with a handful of **fresh raspberries** and a mint leaf for garnish. Not only does this add vibrant color, but it makes each serving feel gourmet. 🍓
Variations
**Gluten-Free Variation**: Swap out regular flour for a gluten-free alternative like almond flour. **Ensure your cream cheese and other ingredients are certified gluten-free** to keep the cheesecake safe for celiacs to enjoy.
**Vegan Variation**: Replace the cream cheese with a vegan cream cheese substitute. You can use a mix of **blended silken tofu and coconut cream** for that creamy texture. Instead of eggs, use a combination of **chia seeds and water** as a binder. 🌱
Faq
- Why does my cheesecake crack after baking?
This usually happens due to overmixing or baking at too high a temperature. Mixing at a low speed and using a water bath can help prevent cracks.
- Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries are a great substitute. Just make sure to thaw and drain any excess water before using.
- How do I achieve a smooth cheesecake filling?
Make sure your cream cheese and other ingredients are at room temperature before mixing, and mix at a low speed to avoid incorporating too much air.
- Can I make the cheesecake ahead of time?
Absolutely! This cheesecake can be made the day before and stored in the fridge, which also improves its flavor and texture.
- How do I remove the cheesecake from the springform pan?
Run a knife around the edges before unlocking the springform. Use a heated knife for best results and to ensure smooth edges.
- Can I substitute the pistachios with another nut?
Yes, almonds or hazelnuts can be a great substitute if you prefer a different nut flavor.
