Exquisite pistachio cheesecake with raspberry filling

Exquisite pistachio cheesecake with raspberry filling

Immerse yourself in the luxurious world of pistachios with this exquisite pistachio cheesecake, a creamy and rich dessert that offers a perfect blend of nutty flavors and a touch of vanilla. The cake features a buttery biscuit base and a smooth, velvety filling, topped with warm pistachio cream and garnished with fresh raspberries and chopped pistachios for added texture and elegance.


Why you'll love it: This cheesecake combines the delicious crunch of pistachios with the creamy consistency of traditional cheesecake, making it a standout dessert. The addition of raspberries not only enhances the visual appeal, but also adds a fresh, tart contrast to the sweet and nutty flavors, creating a balanced and irresistible treat.

Perfect occasion: This pistachio cheesecake is ideal for special occasions such as birthdays, anniversaries or festive gatherings. It's also perfect for a sophisticated dessert at a dinner party or as a special treat to enjoy on a leisurely weekend.

Decorating Tips: For a stunning presentation, spread the warmed pistachio cream evenly over the cooled cheesecake and artfully arrange the chopped pistachios around the edge. Arrange the raspberries in a circle on top. For an extra touch of luxury, drizzle a little melted dark chocolate over the raspberries and pistachios.

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  • For the base:
    • 100g crushed butter biscuits
    • 50g melted butter
  • For the filling:
    • 2 eggs
    • 80g of sugar
    • 500 g cottage cheese (or a similar creamy cheese)
    • vanilla dough
    • 10g flour
    • 100 ml of cream
  • For decoration:
    • 100-150g pistachio cream
    • Chopped pistachios
    • 12 raspberries


  1. Prepare the oven and the pan:
    • Preheat the oven to 180°C (356°F). Line a 26cm baking tin with baking paper or lightly grease it.
  2. Make the base:
    • Mix the crushed butter biscuits with the melted butter. Press the mixture firmly into the bottom of the prepared pan to form a crust. Put aside.
  3. Mix the filling:
    • In a large bowl, whisk together the eggs and sugar until frothy. Add the fromage blanc, vanilla paste, flour and cream. Blend until smooth.
    • Pour the filling onto the biscuit base in the mold.
  4. Bake the cheesecake:
    • When putting the cake in the oven, reduce the temperature to 120°C (248°F).
    • Bake at 120°C for 60 minutes, or until set but still slightly wobbly in the centre.
    • Let the cake cool completely in the pan, then carefully remove the pan.
  5. Decorate the cheesecake:
    • Heat the pistachio cream in a bain-marie until it becomes spreadable. Spread it gently over the cooled cheesecake.
    • Sprinkle with crushed pistachios around the edge and decorate with raspberries.
  6. Presentation suggestions:
    • Serve this cheesecake chilled. It pairs wonderfully with a cup of coffee or a glass of dessert wine.

Storage: Store the cheesecake in the refrigerator and eat within 3-4 days for optimal flavor and texture. Cover lightly with plastic wrap to prevent drying out.

Enjoy this elegant and delicious pistachio cheesecake, a true delight for nut lovers and a guaranteed treat for everyone at any event!

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