Raspberry Pistachio Cheesecake

Ingredients

Crust

• 200 g digestive biscuits, crushed
• 80 g melted butter

Cheesecake Filling

• 500 g cream cheese, softened
• 200 ml heavy cream
• 120 g sugar
• 2 eggs
• 1 tsp vanilla extract

Raspberry & Pistachio Layer

• 150 g fresh raspberries
• 80 g shelled pistachios, roughly chopped

Topping

• Fresh raspberries
• Crushed pistachios
• Powdered sugar (optional)

Instructions

1. Preheat oven to 160°C (320°F).
2. Mix crushed biscuits with melted butter and press into a springform pan. Chill for 15 minutes.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and cream.
4. Fold in half of the raspberries and pistachios.
5. Pour mixture over the crust and bake for 45–50 minutes.
6. Let cool completely, then refrigerate for at least 4 hours.
7. Decorate with fresh raspberries, pistachios, and a light dusting of powdered sugar before serving.

Description

🍓💚 Creamy Raspberry Pistachio Cheesecake

This elegant cheesecake combines silky cream cheese filling with sweet-tart raspberries and crunchy pistachios. Resting on a buttery biscuit crust and topped with fresh berries, it’s a stunning dessert that’s perfect for celebrations or a special weekend treat.