Description
A baked cheesecake featuring a pistachio crust and a fresh raspberry topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pistachios
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar (for topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine graham cracker crumbs, chopped pistachios, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
- Beat the softened cream cheese with 1 1/2 cups sugar until smooth. Mix in the vanilla extract. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream.
- Pour the cream cheese mixture over the cooled crust. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
- Bake for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight.
- For the topping, gently combine raspberries, lemon juice, and 2 tablespoons sugar in a small saucepan. Cook over medium heat for about 5 minutes until the sugar dissolves and the berries soften slightly. Cool completely before serving.
- Spread the cooled raspberry topping over the chilled cheesecake before slicing and serving.
Notes
- Use unsalted, shelled pistachios for the best flavor in the crust.
- Do not overmix the batter once the eggs are added to prevent cracking.
- The water bath helps the cheesecake bake evenly and keeps it moist.
- Prep Time: 25 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg
Keywords: cheesecake, raspberry, pistachio, baked dessert, cream cheese