Ingredients
– 1 cup pistachios, shelled and chopped
– 1/2 cup butter, melted
– 1/2 cup granulated sugar
– 8 oz cream cheese, softened
– 1 cup heavy cream
– 1 tsp vanilla extract
– 1 cup raspberry puree
– 1/4 cup powdered sugar
– 1/2 tsp lemon juice
– Fresh raspberries and additional crushed pistachios for garnish
Equipment Needed
– Mixing bowls
– Electric mixer
– 9-inch springform pan
– Rubber spatula
– Measuring cups and spoons
– Food processor (for the raspberry puree)
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C). I take a mixing bowl and combine the chopped pistachios, melted butter, and granulated sugar, creating a crumbly mix. This mix goes into the bottom of my springform pan, and I press it down with the back of a measuring cup to ensure a solid crust. It bakes for about 10 minutes until it turns golden. The smell of toasting nuts wafts through my kitchen, and I can’t help but feel excited! (See the next page below to continue steps…)