Pistachio and Raspberry Crunch Cheesecake
A rich cheesecake combining creamy filling, tart raspberry sauce, and crunchy pistachios, perfect for special occasions and easy to prepare.
Ingredients
Crust
- 1.5 cups finely ground pistachios
- 1/2 cup crushed biscuits
- 1/4 cup powdered sugar
- 1/4 cup melted butter
- 1 pinch salt
Raspberry Layer
- 1.5 cups raspberries (or puree)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch + 2 tablespoons water (slurry)
Cheesecake Filling
- 675 g cream cheese (or labne), at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons flour
- 3 units eggs
- 1 cup cream
- 1/3 cup peanut butter or finely ground peanuts
Crunchy Topping
- 1/2 cup chopped peanuts
- 1/4 cup brown sugar
- 2 tablespoons melted butter
- 1/4 cup oats (optional)
Instructions
Preparation
- Preheat the oven to 160°C.
- Mix the ground pistachios, crushed biscuits, powdered sugar, a pinch of salt, and melted butter. Press this mix into the bottom of a springform pan.
- Bake for 10 minutes, then let it cool.
Raspberry Sauce
- Cook the raspberries with 2 tablespoons sugar and 1 tablespoon lemon juice over medium heat. Stir until soft.
- Add the cornstarch slurry and cook until the sauce thickens. Remove from heat and let it cool.
Cheesecake Filling
- Beat the cream cheese with 1 cup sugar and 1 teaspoon vanilla until smooth.
- Add 2 tablespoons flour.
- Add the eggs one at a time, mixing well after each.
- Finally, stir in 1 cup cream and 1/3 cup peanut butter (or ground peanuts) until the filling is smooth.
Assembly
- Pour half of the filling onto the cooled base.
- Spread the raspberry sauce over the filling in an even layer.
- Pour the remaining filling on top and smooth the surface.
- Bake for 55–65 minutes. The center should still jiggle slightly when it’s done.
Cooling and Serving
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gently.
- Then let it reach room temperature and refrigerate for at least 4 hours, preferably overnight.
- Mix 1/2 cup chopped peanuts, 1/4 cup brown sugar, 2 tablespoons melted butter, and 1/4 cup oats (optional) for the crunchy topping.
- Sprinkle this mix over the chilled cheesecake and chill for another 30 minutes so the topping sets.
- Garnish with extra finely chopped pistachios and fresh raspberries. Serve cold.
Notes
Use room-temperature cream cheese for a smooth filling. Don't overbeat after adding eggs to avoid extra air in the batter. Cool slowly in the oven with the door ajar to reduce cracks. If you want a deeper raspberry color and flavor, use part puree and part whole raspberries. For a firmer cut, chill overnight.