Raspberry Swirl Pistachio Cheesecake (Edit recipe)

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Looking for the perfect Valentine’s Day dessert? This Raspberry Pistachio Cheesecake is a dreamy combination of creamy, nutty, and fruity flavors—perfect for sharing with someone special! The naturally gluten-free buttery pistachio crust adds a rich, nutty crunch, while the smooth vanilla cheesecake filling is swirled with vibrant raspberry purée for a beautiful (and delicious) marbled effect.

Baked to perfection in a gentle water bath, this cheesecake comes out ultra-creamy. The sweet-tart raspberry swirl not only adds a burst of flavor but also gives this dessert a romantic, elegant look, making it ideal for a Valentine’s Day dinner, anniversary, or date night at home.

Whether you’re celebrating with a loved one or treating yourself, this homemade cheesecake is a showstopper that’s sure to impress.

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PREP TIME

30 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

18

Serves: 10

Ingredients

Pistachio Crust

1.5 cup Pistachios, Roasted, ground, unsalted
3 Tbsp Brown Sugar
4 Tbsp Butter, Unsalted, melted
0.5 tsp Sea Salt

Raspberry Filling

12 oz Raspberries, Frozen
2 Tbsp Cane Sugar
1 whole Lemon Zest, zest of one lemon
2 Tbsp Lemon Juice

Cheesecake

32 oz Cream Cheese, Full Fat, 4 packages - room temperature
1 cup Cane Sugar, 223g
0.666 cup Sour Cream, 172g - room temperature
2 tsp Pure Vanilla Extract
3 Tbsp Heavy Cream (Whipping Cream)
0.25 tsp Sea Salt
5 whole Eggs, room temperature

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F . Lightly grease a 9-inch springform pan.
In a medium bowl, mix together the ground pistachios, brown sugar, melted butter, and salt until the mixture clumps together.
Press the crust evenly into the bottom of the pan (it won’t go up the sides).
Bake for 10 minutes, then remove from the oven and let cool.Reduce oven temperature to 325°F
In a saucepan over medium heat, combine raspberries, sugar, lemon zest, and lemon juice. Simmer for 6-8 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly.
Transfer to a blender or food processor and purée until smooth. Set aside.
In a large bowl, using a hand or stand mixer, beat the cream cheese until smooth and creamy.
Add the sugar and mix until fully incorporated.
Mix in the sour cream, vanilla, heavy cream, and salt, blending until just combined. Scrape down the sides and bottom of the bowl as needed.
Add the eggs one at a time, mixing until just incorporated—avoid overmixing.
Pour half of the cheesecake batter into the prepared crust. Spoon half of the raspberry filling over the batter and spread evenly.
Pour in the remaining cheesecake batter. Dollop the rest of the raspberry filling on top and use a toothpick or skewer to swirl it into a marbled pattern.
Place the cheesecake inside a shallow baking dish.
Fill the baking dish with hot water until it reaches about 1 inch up the sides of the springform pan
Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly. The raspberry filling makes it harder to judge doneness, so check carefully after 60 minutes.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Transfer to the counter and cool completely.
Cover and refrigerate overnight before serving.
Top with whipped cream if desired.

Notes

You can use any 9 inch springform. Round or heart shaped If the raspberry mixture looks too watery simmer it for a few more minutes to let some of the moisture evaporate. To achieve a creamy texture please bring your cream cheese, sour cream and eggs to room temperature Every oven is different. I would recommend checking the cheesecake after the 60 minute mark. The raspberry jam does cause some cracking in the cheesecake top due to the texture difference.

For the best texture, slice the cheesecake with a warm knife, wiping the blade clean between cuts.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	493
Fat:	35 g
Carbohydrates:	37 g
Protein:	11 g
Cholesterol:	31 g
Sodium:	186 mg
Fiber:	1 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.

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