Dive into the world of gourmet desserts with our Raspberry-Pistachio Cheesecake, a heavenly creation that marries the richness of pistachios with the tartness of fresh raspberries. This recipe will guide you through crafting a dessert that’s not only visually stunning but also irresistibly delicious. Perfect for any celebration or a cozy night in, this cheesecake promises to be the highlight of your dessert table.


For the Crust:

  • 200g digestive biscuits (or any crumbly cookie of your choice)
  • 100g melted unsalted butter

For the Filling:

  • 500g mascarpone cheese, at room temperature
  • 500g well-drained, triple-ground cottage cheese
  • 200g fine sugar, suitable for baking
  • 4 large eggs
  • 100g unsalted pistachios, finely crushed
  • 2 tablespoons potato starch
  • Juice and zest of 1 lemon
  • 1 teaspoon vanilla extract

For the Topping:

  • Fresh raspberries
  • Finely crushed unsalted pistachios (without shells)
  • Optional: Grated white chocolate for an extra touch of sweetness


1. Preparing the Crust:

  • Begin by finely crushing the digestive biscuits in a blender or food processor. Combine the crumbs with melted butter until the mixture resembles wet sand.
  • Press this mixture firmly into the bottom of a 24cm springform pan lined with parchment paper, creating a solid base. Chill in the refrigerator for at least 30 minutes to set.

2. Making the Filling:

  • Preheat your oven to 160°C (320°F).
  • In a large mixing bowl, beat together the mascarpone cheese, cottage cheese, and sugar until smooth and well combined.
  • Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Stir in the potato starch, lemon juice, zest, vanilla extract, and finally, fold in the crushed pistachios.
  • Pour this filling over your prepared crust, smoothing the top with a spatula.

3. Baking:

  • Bake in the preheated oven for approximately 60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
  • Turn off the oven, slightly open the door, and allow the cheesecake to cool gradually for about an hour. This helps prevent cracking.

4. Chilling:

  • After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure it’s fully set.

5. Decorating:

  • Before serving, top the cheesecake with a generous amount of fresh raspberries and sprinkle with finely crushed pistachios for a beautiful and tasty finish. If desired, add a touch of grated white chocolate.

This Raspberry-Pistachio Cheesecake combines the creamy texture of classic cheesecake with the unique flavor of pistachios and the fresh zing of raspberries, making it a delightful treat for any occasion. Enjoy the process of creating this masterpiece and the joy of sharing it with loved ones.

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