Raspberry and Pistachio Topped Cheesecake

Tart and creamy cheesecake topped with bright red raspberries makes a gorgeous dessert for the holidays or any time all year round!

Today we’re bringing you the recipe for this delicious confection based off of this recipe from Jo Cooks. The base of the cheesecake makes an excellent canvas for whatever toppings you may want to use! We happen to think this raspberry and pistachio combo looks pretty perfect on a Christmas dessert table.

Raspberry and Pistachio Topped Cheesecake- Celebration du Jour | thecelebrationdujour.com

Raspberry and Pistachio Topped Cheesecake- Celebration du Jour | thecelebrationdujour.com

INGREDIENTS

Base
  • 8.5 oz (240 g) plain flour
  • 7 oz (200 g) butter, coarsely chopped
  • 2.8 oz (80 g) ground almonds
  • ¼ cup powdered sugar
Cheesecake
  • 16 oz (452 g) cream cheese, at room temperature
  • 11 oz (300 g) soft fresh goats cheese, at room temperature
  • 2.6 oz (75 g) softened butter
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp vanilla bean paste
  • zest from 1 lemon
  • 2 tbsp lemon juice
  • chopped pistachios
  • honey
  • raspberries
INSTRUCTIONS
  1. For base, work the flour, butter, almonds and powdered sugar until fine crumbs form in a food processor. If the dough is a little dry and does not come together easily, add a tiny amount of water. Press into the lined base of a 9″ springform pan and chill for 2 hours. Depending on how thick you like your crust, you may not need to use all the dough. Leftovers make for an excellent snack sprinkled over ice cream!
  2. Preheat your oven to 350 degrees F and bake crust until lightly golden and cooked through, around 30 minutes.
  3. Meanwhile, beat cream cheese, goats cheese, butter, eggs, sugar, vanilla, lemon juice and zest in an electric mixer until combined and smooth. You can also use vanilla extract, but the paste gives you the pretty flecks of vanilla throughout the cheesecake.
  4. Lightly grease the sides of the cake tin above the base and pour in the cream cheese filling. Bake until set, 30-40 minutes and cool to room temperature (2-3 hours).
  5. Chop pistachios. Lightly brush sides of cheesecake with honey and press handfuls of pistachios against the sides until they are covered. Top with raspberries.

Raspberry and Pistachio Topped Cheesecake- Celebration du Jour | thecelebrationdujour.com

Raspberry and Pistachio Topped Cheesecake- Celebration du Jour | thecelebrationdujour.com

You can really play with this recipe, using different types of nuts in the crust or different amounts of sugar or lemon juice depending on your liking. And of course you can top it however you choose. Make it your own! We love the versatility of this recipe.

What sweets are you making for the holidays this year?

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