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Raspberry and pistachio cheesecake
Raspberry and pistachio cheesecake
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
Indulge in our holiday cheesecake, crafted with decadent pistachios and tangy raspberries for a festive twist.
Ingredients:
  • 1 egg yolk
  • 40g (1/4 cup) pistachios, plus extra, chopped, to serve
  • 270g (1 1/4 cups) caster sugar
  • 150g (1 cup) plain flour
  • 0.60 gm sea salt
  • 100g butter, chilled, chopped
  • 750g cream cheese, chopped, at room temperature
  • 250g ctn sour cream
  • 1 vanilla bean, split, seeds scraped
  • 2 tsp finely grated lemon rind
  • 4 eggs
  • 125g fresh raspberries, plus extra, to serve
  • 300ml ctn double cream, whipped to soft peaks
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line a 22cm (base measurement) springform pan with baking paper.
  • To make the base, pulse pistachios and 1/4 cup sugar until finely chopped. Add flour and salt, pulse until mixed. Add butter, pulse until it looks like fine crumbs. Finally, add egg yolk and pulse until it forms a dough. Press mixture into pan, smooth with a spoon, then chill in freezer for 30 minutes.
  • Prepare the pastry base by lining it with baking paper and filling it with pastry weights or rice. Bake for 15 minutes, then remove the weights or rice and paper. Continue baking for another 15-17 minutes until golden brown. Let it cool before using.
  • Preheat the oven to 170C/150C fan forced. Prepare a double layer of extra-wide foil by wrapping it securely around the cake pan to ensure even baking.
  • Blend the cream cheese, sour cream, vanilla bean seeds, lemon rind, and 1 cup of sugar until silky smooth. Gradually combine the eggs one by one until fully incorporated. Spread half of the cream cheese mixture over the prepared crust, layer with raspberries, then top with the remaining cream cheese mixture. Set the cake pan in a large roasting pan and pour hot water into the roasting pan until it reaches 3cm up the sides of the cake pan. Bake for 1 hour 10-20 minutes until the cheesecake is just set with a slight wobble in the center. Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour. Cool at room temperature for an hour, then refrigerate for 4 hours before serving.
  • Before serving, generously crown the cheesecake with luscious whipped cream, and artfully garnish with the additional raspberries and pistachios for a stunning presentation.

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