Raspberry and Pistachio Cheesecake (Printable Version)
# What You’ll Need:
→ Biscuit Base
01 -
250 g digestive biscuits
02 -
100 g melted butter
03 -
1 teaspoon pistachio paste
→ Cheesecake Filling
04 -
400 g cream cheese
05 -
80 g pistachio paste
06 -
75 g sugar
07 -
250 ml heavy cream
08 -
A drop of green food coloring (optional)
09 -
¼ teaspoon pistachio extract (optional)
→ Cheesecake Topping
10 -
½ cup raspberries
11 -
¼ cup crushed pistachio
12 -
Fresh raspberries
13 -
1-3 tablespoons water
# Steps to Follow:
01 -
Add the digestive biscuits to a food processor with melted butter and pistachio paste, then blitz until crumb-like. Press the mixture firmly and evenly into the bottom of a springform pan to form the base. Set aside.
02 -
Mix cream cheese, sugar, and pistachio paste in a bowl until smooth. Separately, whip heavy cream until stiff peaks form. Gradually fold the whipped cream into the cream cheese mixture. Spread the filling evenly over the biscuit base and smooth the top. Cover with cling film and refrigerate for 5-6 hours or overnight.
03 -
To prepare raspberry sauce, heat ½ cup of raspberries with 1 tablespoon of water on low heat and mash until liquid. Add water as needed for consistency. Let the sauce cool. Pour the sauce over the set cheesecake. Arrange fresh raspberries around the rim and sprinkle the crushed pistachios in the center.
04 -
Chill for an additional 2 hours before serving. Slice and serve cold as dessert or a sweet treat.
# Additional Notes:
01 -
Whipping cream perfectly is crucial for a firm cheesecake. Use cold equipment for best results.
02 -
Ensure the cheesecake is chilled for at least 2 hours to set properly.
03 -
Use full-fat cream cheese to improve the texture of the filling.