Ingredients
– 1 ½ cups crushed pistachios (plus extra for garnish)
– ½ cup unsalted butter, melted
– 1 cup granulated sugar
– 4 packages (8 ounces each) cream cheese, softened
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup heavy whipping cream
– 1 cup fresh raspberries
– ¼ cup raspberry preserves
– 1 tablespoon lemon juice
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer (handheld or stand)
– Rubber spatula
– Measuring cups and spoons
– Parchment paper
– Small saucepan
Step-by-Step Instructions
First, preheat your oven to 325°F (163°C) and grease your springform pan. In a bowl, mix the crushed pistachios with melted butter and ¼ cup of sugar until combined. Press this mixture firmly into the bottom of the prepared springform pan to create a crust. Bake for 10 minutes, then take it out and let it cool. Next, in a larger bowl, combine the softened cream cheese, the remaining sugar, and vanilla extract. Beat it until smooth and creamy—there’s nothing quite like the rich aroma of cream cheese blending with vanilla! (See the next page below to continue steps…)
