Description
This Healthy Cheesecake combines the richness of cream cheese with the fresh, tart flavors of lemon and raspberry. The pistachio and graham cracker crust adds a delightful crunch, while the creamy filling is complemented by a sweet raspberry coulis. It’s the perfect dessert for those looking for a delicious yet lighter cheesecake option, with fresh fruit and a touch of elegance.
Ingredients
Scale
For the crust:
- 1 cup shelled pistachios, finely ground
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the raspberry layer:
- 1 cup raspberries, pureed and strained
- 1/2 cup granulated sugar
- 1 1/2 teaspoons gelatin, dissolved in 2 tablespoons water
- 1 cup heavy cream, whipped to soft peaks
For the topping:
- Fresh raspberries
- Whipped cream
- Crushed pistachios
- Raspberry coulis
- Lemon zest
Instructions
-
Prepare the crust:
- Preheat the oven to 325°F (160°C).
- In a food processor, combine the ground pistachios, graham cracker crumbs, granulated sugar, and melted butter. Pulse until well combined.
- Press the mixture into the bottom of a greased 9-inch springform pan, making an even layer.
- Bake for 8-10 minutes until lightly golden, then set aside to cool.
-
Make the cheesecake filling:
- In a large bowl, beat the cream cheese with granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the heavy cream, lemon juice, lemon zest, and vanilla extract, and mix until fully combined.
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Bake at 325°F (160°C) for 40-45 minutes or until the center is just set and the edges are lightly browned.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
-
Make the raspberry layer:
- In a small saucepan, combine the raspberry puree and granulated sugar over medium heat.
- Stir occasionally until the sugar dissolves and the mixture begins to simmer.
- Remove from heat and stir in the dissolved gelatin. Allow to cool slightly.
- Gently fold in the whipped cream until the raspberry layer is light and fluffy.
- Pour this mixture over the cooled cheesecake, spreading evenly.
- Refrigerate the cheesecake again for at least 2 hours to allow the raspberry layer to set.
-
Assemble and serve:
- Before serving, top the cheesecake with fresh raspberries, whipped cream, crushed pistachios, raspberry coulis, and lemon zest for a decorative finish.
- Slice and serve chilled.
Notes
- For a smoother raspberry layer, be sure to strain the puree to remove any seeds.
- You can use any nut for the crust, like almonds or walnuts, for a different flavor.
- This cheesecake can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50-55 minutes (baking the crust and cheesecake)
- Category: Dessert
- Method: Baking, No-bake (for raspberry layer)
- Cuisine: American