A Cheesecake Cake with Raspberries and Pistachios combines the creamy richness of cheesecake with the tartness of raspberries and the crunch of pistachios. It’s a delightful dessert that’s perfect for special occasions or as a sophisticated treat. Here’s a recipe for this elegant cake:
Ingredients:
For the Cheesecake Layer:
- 16 ounces (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 cup fresh raspberries (or thawed frozen raspberries)
For the Cake Layer:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Pistachio Crust:
- 1 cup pistachios, shelled and finely chopped
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
For the Garnish:
- Additional raspberries
- Chopped pistachios
- Mint leaves (optional)
Instructions:
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Prepare the Pistachio Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.
- Mix Crust Ingredients: In a medium bowl, combine the finely chopped pistachios, granulated sugar, and melted butter. Mix until well combined.
- Press into Pan: Press the pistachio mixture evenly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, or until lightly golden. Let cool while you prepare the other layers.
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Prepare the Cheesecake Layer:
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Eggs: Gradually add the granulated sugar, beating well. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Add Sour Cream and Flour: Stir in the sour cream and flour until well combined. Gently fold in the raspberries.
- Pour Over Crust: Pour the cheesecake batter over the cooled pistachio crust in the pan.
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Prepare the Cake Layer:
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Add Cake Batter: Gently spoon the cake batter over the cheesecake layer. Use a spatula to spread it evenly.
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Bake the Cake:
- Bake: Bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The edges may puff up, but they will settle as the cake cools.
- Cool: Let the cake cool in the pan for 15 minutes before removing the sides of the springform pan. Allow the cake to cool completely before serving.
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Garnish and Serve:
- Decorate: Garnish with additional fresh raspberries, chopped pistachios, and mint leaves if desired.
- Serve: Slice and enjoy the rich, creamy layers of cheesecake, soft cake, and crunchy pistachios with fresh raspberries.
This Cheesecake Cake with Raspberries and Pistachios offers a delightful blend of textures and flavors, making it a memorable dessert for any occasion. Enjoy the creamy, nutty, and fruity goodness!
