Description
Raspberry Pistachio Cheesecake with a crunchy pistachio-graham crust, ultra-creamy filling, and jewel-bright raspberry swirls. Step-by-step, crack-prevention tips, plus a no-bake option for when you don’t want to turn on the oven.
Ingredients
PISTACHIO CRUST
1 3/4 cups graham cracker crumbs (about 12 full sheets)
3/4 cup shelled unsalted pistachios, finely ground (reserve 2 tbsp chopped for topping)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon fine salt
CHEESECAKE FILLING
24 oz full-fat cream cheese, room temperature (3 blocks, brick-style)
1 cup granulated sugar
1 cup full-fat sour cream, room temperature
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
3 large eggs, room temperature
2 tablespoons all-purpose flour (or cornstarch)
1/4 teaspoon fine salt
RASPBERRY SWIRL
2 cups raspberries (fresh or frozen)
2–3 tablespoons granulated sugar (to taste)
1 teaspoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water (slurry)
Instructions
1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil (bottom + sides). Lightly grease the inside; optional: line the bottom with parchment.
2. Make the crust: Mix graham crumbs, ground pistachios, sugar, and salt. Stir in melted butter until it resembles damp sand and holds when squeezed.
3. Press crust into the bottom of the pan in an even layer (firm, not rock-hard). Bake 10 minutes, then let cool while you prepare the filling.
4. Cook the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until broken down and glossy (6–8 minutes).
5. Stir in cornstarch slurry and cook 30–60 seconds until slightly thickened. Remove from heat and cool completely. (Optional: strain for seedless sauce.)
6. Make the filling: Beat room-temp cream cheese on low to medium-low until smooth, scraping the bowl. Add sugar and mix just until combined.
7. Mix in sour cream, vanilla, and lemon juice. Add flour (or cornstarch) and salt; mix just until incorporated.
8. Add eggs one at a time, mixing on LOW after each only until the streaks disappear. Do not overmix.
9. Pour filling over cooled crust. Tap the pan gently to release air bubbles.
10. Spoon small dollops of cooled raspberry sauce on top. Swirl gently with a butter knife or skewer using soft figure-eights (create ribbons, don’t fully mix).
11. Set up a water bath: Place the foil-wrapped springform pan in a larger roasting pan. Place on oven rack, then carefully pour hot water into the roasting pan until it reaches about halfway up the springform pan.
12. Bake 60–75 minutes, until edges look set and the center has a small jiggle.
13. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
14. Remove from water bath, remove foil, and cool at room temperature for 1 more hour.
15. Cover and chill at least 4 hours, preferably overnight.
16. Slice with a warm, clean knife (wipe between cuts). Top with chopped pistachios and fresh raspberries if desired.
Notes
Room temperature ingredients matter: cold cream cheese causes lumps and overmixing.
Once eggs go in, keep mixing on LOW to avoid whipping in air (air = cracks).
Water bath = best crack prevention. For extra leak protection, place the springform pan in an oven bag before wrapping with foil.
Swirl gently: you want raspberry ribbons, not fully pink batter.
Make-ahead friendly: tastes best after chilling overnight.
Storage: refrigerate 4–5 days. Freeze slices wrapped in plastic + foil up to 2 months; thaw overnight in fridge.
No-bake option: chill the crust (don’t bake). Use a mousse-style filling (cream cheese + powdered sugar + vanilla + lemon + whipped cream folded in) and swirl the same raspberry sauce.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 32g
- Sodium: 360mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 165mg