Elegant Pistachio Raspberry Crunch Cheesecake

Description:

This Pistachio Raspberry Crunch Cheesecake is an exquisite multi-texture dessert featuring a crunchy pistachio biscuit crust, creamy pistachio-infused cheesecake, vibrant raspberry swirl, and a crisp pistachio brittle topping. It strikes a perfect balance between rich, tart, and nutty flavors with an upscale presentation ideal for celebrations or fine dining-inspired experiences.

Origin:

A modern European-style cheesecake inspired by French patisserie and Mediterranean flavors. The combination of pistachios and raspberries is common in Middle Eastern and Italian confections, elegantly brought into a New York-style cheesecake format.

Ingredients Quantity:

Pistachio Crunch Crust:

Graham cracker crumbs (or digestive biscuits) – 1¼ cups (150g)
Ground pistachios – 1/2 cup (60g)
Granulated sugar – 2 tbsp
Unsalted butter (melted) – 6 tbsp (85g)

Pistachio Cheesecake Filling:

Cream cheese (softened) – 24 oz (680g)
Granulated sugar – 1 cup (200g)
Sour cream – 1/2 cup (120ml)
Eggs – 3 large
Vanilla extract – 2 tsp
Pistachio paste – 1/3 cup (80g) (or use 1/4 cup finely ground pistachios + 1 tbsp cream)
Cornstarch – 1 tbsp

Raspberry Swirl:

Raspberries (fresh or frozen) – 1 cup (125g)
Sugar – 2 tbsp
Lemon juice – 1 tsp
Cornstarch – 1 tsp + 1 tbsp water

Pistachio Crunch Topping:

Pistachios (roughly chopped) – 1/2 cup (60g)
Sugar – 1/4 cup (50g)
Water – 2 tbsp
Pinch of salt

Optional Ingredients:

White chocolate chips – 1/3 cup, folded into batter
Rose water – a few drops (for a Middle Eastern note)
Edible gold leaf – for ultra-elegant finish
Whipped cream or mascarpone – for serving

Instructions:

1. Make Raspberry Swirl:

In a saucepan, cook raspberries, sugar, and lemon juice until softened.
Add cornstarch slurry, stir until thickened.
Strain for a smooth texture (optional). Cool and set aside.

2. Prepare Crust:

Preheat oven to 325°F (160°C).
Mix graham crumbs, pistachios, sugar, and melted butter.
Press into a greased and lined 9-inch springform pan.
Bake for 10 minutes. Cool slightly.

3. Make Cheesecake Filling:

Beat cream cheese and sugar until smooth.
Add sour cream, pistachio paste, vanilla, and cornstarch.
Add eggs one at a time, mixing just until combined.
Pour into the crust.

4. Add Raspberry Swirl:

Drop spoonfuls of raspberry sauce onto cheesecake.
Swirl gently with a knife or skewer.

5. Bake:

Place springform pan in a water bath (wrap with foil to prevent leaks).
Bake at 300°F (150°C) for 55–65 minutes, until edges are set and center slightly jiggles.
Cool in oven with the door ajar, then refrigerate overnight.

6. Make Pistachio Crunch Topping:

In a pan, melt sugar with water until golden (like caramel).
Stir in pistachios and a pinch of salt.
Pour onto parchment, spread thin, and let cool.
Break into shards or chunks.

7. Assemble & Serve:

Remove cheesecake from pan.
Decorate top with pistachio brittle, extra raspberry sauce, and whipped cream if desired.

Tips for Success:

Use high-quality pistachio paste for best flavor.
Don’t overmix the batter to avoid incorporating too much air.
Always cool cheesecake gradually to prevent cracking.
Make the brittle on a dry day for best crunch.

Recommendation:

Serve this elegant cheesecake chilled with a glass of dessert wine (like Moscato) or Champagne. Garnish with fresh raspberries, edible flowers, or a dusting of powdered pistachio for fine-dining presentation.