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Lemon Kissed Raspberry Cheesecake with Pistachio Crumb beautifully plated dessert

Lemon Kissed Raspberry Cheesecake with Pistachio Crumb

Indulge in this creamy, tangy cheesecake with a vibrant raspberry swirl and crunchy pistachio crumb—a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 350 kcal

Ingredients
  

Crust Ingredients

  • 1 cup pistachio nuts, shelled Finely ground for the crust.
  • 1 cup graham cracker crumbs (or digestive biscuit crumbs) For the crust base.
  • 1/4 cup granulated sugar To sweeten the crust.
  • 1/4 cup unsalted butter, melted To bind the crust ingredients.

Cheesecake Filling Ingredients

  • 16 oz cream cheese, softened Full-fat is recommended for best texture.
  • 1 cup granulated sugar For sweetness.
  • 1/2 cup sour cream Adds creaminess.
  • 1/2 cup heavy cream For richness.
  • 3 large eggs To bind the filling.
  • 1/4 cup fresh lemon juice Adds brightness.
  • 1 tablespoon lemon zest Enhances the lemon flavor.
  • 1 teaspoon vanilla extract Adds depth of flavor.

Raspberry Swirl Ingredients

  • 1 cup fresh or frozen raspberries If using frozen, thaw and drain excess liquid.
  • 1/4 cup granulated sugar To sweeten the raspberry swirl.
  • 1 tablespoon lemon juice Enhances the raspberry flavor.

Garnish Ingredients

  • to taste Fresh raspberries For garnish.
  • to taste Lemon zest For garnish.
  • to taste Whipped cream For serving.
  • to taste Chopped pistachios For garnish.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a food processor, pulse the pistachio nuts until finely ground.
  • In a bowl, combine the ground pistachios, graham cracker crumbs, granulated sugar, and melted butter. Stir until mixed.
  • Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool while preparing the filling.

Making the Cheesecake Filling

  • In a large bowl, beat the cream cheese until smooth and creamy.
  • Add sugar, sour cream, and heavy cream, mixing until well combined.
  • Incorporate lemon juice, lemon zest, and vanilla; then add eggs one at a time, mixing just until combined.
  • Pour the filling over the cooled crust and spread it evenly.

Creating the Raspberry Swirl

  • In a saucepan, combine raspberries, sugar, and lemon juice; cook until it thickens.
  • Drop spoonfuls of the raspberry mixture onto the cheesecake and swirl with a knife.

Baking and Cooling

  • Bake at 325°F (160°C) for 50-60 minutes, until the center is set but jiggles slightly.
  • Let it cool in the oven for 1 hour to prevent cracks.
  • Afterward, refrigerate for at least 4 hours or overnight for the best flavor.

Serving

  • Remove from pan, garnish with fresh raspberries, lemon zest, whipped cream, and chopped pistachios, and serve.

Notes

Use full-fat cream cheese for a better texture. Experiment with different berry swirls or flavors to make your own version of this cheesecake.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 10gSodium: 180mgFiber: 1gSugar: 20g
Keyword Cheesecake, Dessert Recipe, Lemon, Pistachio, Raspberry
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