Raspberry Pistachio Cheesecake Indulgence (Print Version)
# Ingredients:
→ 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 green food coloring (optional)
09 -
¼ teaspoon pistachio extract (optional)
→ Cheesecake Topping
10 -
½ cup raspberries
11 -
¼ cup crushed pistachios
12 -
Fresh raspberries
13 -
1-3 tablespoons water
# Instructions:
01 -
Add digestive biscuits to a food processor and blitz with melted butter and pistachio paste until crumbs form. Press the mixture firmly into the base of a springform pan to form a solid crust. Set aside.
02 -
Mix cream cheese, sugar, and pistachio paste in a bowl until smooth. Whip heavy cream until stiff peaks form. Gradually fold the whipped cream into the cream cheese mixture using a spatula. Spread the filling evenly over the biscuit base and smooth the top. Cover with cling film and chill in the refrigerator for 5-6 hours or overnight.
03 -
To make raspberry sauce, heat ½ cup raspberries with 1 tablespoon water in a saucepan on low heat. Mash and stir until the mixture becomes liquid, adding more water if needed. Cool the sauce before using. Pour the cooled raspberry sauce over the set cheesecake. Decorate with fresh raspberries along the rim and sprinkle crushed pistachios in the center.
04 -
Serve chilled as a dessert or a sweet treat. Enjoy!
# Notes:
01 -
Whip the cream with cold tools to ensure stiff peaks and avoid melting.
02 -
Use full-fat cream cheese for a richer texture.
03 -
Chill the cheesecake for at least 2 hours or overnight before topping.
04 -
Fold whipped cream into the cheese mixture gently to maintain an airy texture.