Description
This delightful dessert strikes the perfect balance between wholesome ingredients and decadent flavors.
Ingredients
Scale
- For the Pistachio 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 Lemon Cream Cheese Layer:
- 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 Mousse 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
- To kick things off, gather your ingredients for the crust. Start by preheating your oven to 350°F (175°C). In a medium-sized mixing bowl, combine the finely ground pistachios, graham cracker crumbs, granulated sugar, and melted butter. Stir this mixture well until it reaches a crumbly consistency. Press the mixture firmly and evenly into the base of the springform pan to create a solid foundation for your cheesecake. Bake it in the preheated oven for 10 minutes, then allow it to cool completely before adding the next layer.
- Next up is the zesty lemon cream cheese layer. In a clean mixing bowl, beat the room-temperature cream cheese with sugar until it becomes smooth and creamy. It’s best to do this step at high speed for quick blending. Add in eggs, one at a time, mixing well after each addition. Once combined, pour in the heavy cream, lemon juice, lemon zest, and vanilla extract. Give everything a good mix until fully incorporated. Carefully pour this lemony cheesecake filling over your cooled crust, smoothing the top with a spatula. Bake again for 25 minutes, then allow it to cool at room temperature before chilling it in the refrigerator for at least an hour.
- Now it’s time to add that vibrant raspberry mousse! Start by blending the raspberry puree with sugar and the dissolved gelatin. Gently heat this mixture until it’s warm, making sure it’s well combined. Let it cool slightly. In a separate bowl, whip the heavy cream to soft peaks. Once the raspberry mix has cooled, take care to fold in the whipped cream gradually. You want to maintain the airiness of the whipped cream for that delightful mousse texture. Carefully spread this raspberry mousse over the chilled lemon layer, and refrigerate for another 2 hours to set properly.
Notes
For a more pronounced lemon flavor, increase the lemon juice and zest slightly.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 4 g