Raspberry Pistachio Cheesecake 

Ingredients (1 small 12–14 cm cake, serves 3–4)

Crust

• 1 cup crushed digestive biscuits or graham crackers

• 1/3 cup finely chopped pistachios

• 4 tbsp melted butter

• 1 tbsp sugar (optional)

Cheesecake Filling

• 250 g cream cheese, softened

• 1/3 cup sugar

• 1 cup heavy cream (cold)

• 1 tsp vanilla extract

• 2 tbsp lemon juice

• 1.5 tsp gelatin powder + 2 tbsp water

• 1/2 cup fresh raspberries (mix gently into the filling)

Raspberry Topping (Jelly layer)

• 1 cup raspberries (fresh or frozen)

• 2–3 tbsp sugar

• 1 tsp lemon juice

• 1 tsp gelatin powder + 1 tbsp water

Decoration

• Fresh raspberries

• Chopped pistachios

• Mint leaves

Instructions

1. Prepare the Crust

1. Mix crushed biscuits, pistachios, and melted butter.

2. Press firmly into the bottom of a cake ring or springform pan.

3. Chill in the fridge for 20 minutes.

2. Make the Cheesecake Filling

1. Sprinkle gelatin over water and let bloom for 5 minutes.

2. Heat gently until dissolved (microwave 10 seconds).

3. Beat cream cheese and sugar until smooth.

4. Add lemon juice and vanilla.

5. In a separate bowl, whip cold heavy cream to soft peaks.

6. Fold whipped cream into the cream cheese mixture.

7. Add the melted gelatin and mix quickly.

8. Gently fold in raspberries.

9. Pour filling over the chilled crust and smooth the top.

10. Refrigerate for at least 3–4 hours (preferably overnight).

3. Make the Raspberry Topping

1. Heat raspberries, sugar, and lemon juice until soft and saucy.

2. Mash lightly, strain if you want a smooth jelly.

3. Add bloomed gelatin and stir until dissolved.

4. Let cool slightly, then pour gently over the set cheesecake.

5. Chill for another 1 hour.

4. Decorate

1. Top with fresh raspberries.

2. Sprinkle with chopped pistachios.

3. Add a small mint leaf for a fresh look.

5. Serve

• Remove the cake ring or unmold gently.

• Serve cold for best texture.