Description
Un cheesecake ultra crémeux à la pistache avec un tourbillon framboise acidulé et un croquant gourmand au chocolat blanc et pistaches.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely ground pistachios
- 6 tbsp melted butter
- 24 oz cream cheese (room temperature)
- 1 cup sugar
- 1 cup pistachio paste
- 3 large eggs
- 1/2 cup sour cream
- 1 cup raspberries (pureed and strained)
- 1 tbsp sugar
- 1/2 cup chopped roasted pistachios
- 4 oz melted white chocolate
Instructions
- Mix graham cracker crumbs, ground pistachios, and melted butter.
- Press crust mixture into a 9-inch springform pan.
- Bake crust at 160°C (325°F) for 10 minutes.
- Beat cream cheese and sugar until fluffy.
- Mix in pistachio paste and sour cream.
- Add eggs one at a time on low speed.
- Pour half the batter over the crust.
- Drop spoonfuls of raspberry puree and swirl gently with a knife.
- Repeat with remaining batter and raspberry swirl.
- Bake in a water bath at 160°C (325°F) for 60–70 minutes.
- Chill cheesecake completely.
- Drizzle melted white chocolate over the top and sprinkle with chopped pistachios.
Notes
Using a water bath helps prevent cracks and creates a silky cheesecake texture. Chill overnight for the best flavor and clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 290mg
- Fat: 39g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 125mg