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@clairece_: Will repeat wheb derunk

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Saturday 25 July 2026 00:54:01 GMT
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Raspberry pistachio cheesecake ✨🍰 I tried to layer the jam and failed lol but it’s okay! Full recipe below ⬇️ Ingredients - 32oz cream cheese, softened - 4 large eggs - 1/2 cup sour cream (124g) - 1 cup granulated sugar (205g) - 1/3 cup pistachio butter (55g) - 1 tbsp cornstarch (8g) - 1 tsp vanilla extract - 1/4 tsp salt Crust - 1 1/2 cup graham crackers, crushed (185g) - 1/3 cup pistachios, finely chopped (75g) - 3 tbsp granulated sugar (35g) - 6 tbsp unsalted butter, melted (88g) Raspberry jam - 1/2 cup raspberries (40g) - 1/3 cup granulated sugar (70g) - 2 tbsp lemon juice (30g) - Cornstarch slurry (2 tsp cornstarch + 2 tsp water) Instructions: - Preheat the oven to 320°F (160°C). - In a medium bowl, combine graham cracker crumbs, chopped pistachios, sugar, and melted butter. Stir until everything is evenly mixed. - Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack the crust evenly into the bottom and sides. Set aside in the refrigerator. - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the raspberries have broken down and the mixture thickens slightly. - Add cornstarch slurry, mix until combined and it starts to thicken. - Remove from heat and strain through a fine mesh sieve to remove the seeds, leaving a smooth raspberry puree. Set aside to cool - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. - Add the sugar, vanilla extract and mix until fully combined. Add pistachio butter, sour cream, and cornstarch mixing until evenly combined. - Add the eggs one at a time, beating well after each addition. - Pour the cheesecake batter into the crust, smoothing the top with a spatula. - Drop spoonfuls of the raspberry puree on top of the cheesecake batter in a random pattern. Use a skewer, knife, or toothpick to swirl the raspberry puree into the batter, creating a marbled effect. - Bake the cheesecake in the preheated oven for 55-70 minutes, or until the center is almost set but slightly jiggly. - Turn off the oven, slightly crack it open and leave the cheesecake in for an additional hour to cool gradually. - After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. - Once cooled, cover the cheesecake with plastic wrap or foil and refrigerate overnight. - Before serving, remove the cheesecake from the springform pan. If desired, top with fresh raspberries or extra crushed pistachios for garnish. • • #cheesecake #raspberry #pistachio #baking #baketok #bakingideas #dessert #dessertideas #Recipe #fyp
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