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Elegant Pistachio Raspberry Crunch Cheesecake
Plat : CakesPortions
12
portionsTemps de préparation
30
minutesTemps de cuisson
10
minutesCalories
450
kcalIngredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Raspberry Mousse:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 cup heavy cream, whipped
For the Pistachio Mousse:
1 cup pistachio paste
1/4 cup granulated sugar
1 cup heavy cream, whipped
For the Topping:
1 cup white chocolate, melted
1/2 cup fresh raspberries
1/4 cup pistachios, chopped
Directions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Raspberry Mousse: In a small saucepan, combine raspberries, sugar, and lemon juice. - Cook over medium heat until raspberries break down and mixture thickens, about 10 minutes. Let cool. Fold the raspberry mixture into the whipped cream. Spread the mousse over the crust and refrigerate.
Pistachio Mousse: In a medium bowl, combine pistachio paste and sugar. Fold in the whipped cream. Spread the pistachio mousse over the raspberry mousse layer and refrigerate. - Sprinkle chopped pistachio over the pistachio mousse layer.
Topping: Pour melted white chocolate over the top of the cheesecake. - Garnish with fresh raspberries and chopped pistachios.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
