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Lemon Raspberry Cheesecake with Pistachio Crumb

A creamy, zesty lemon cheesecake layered with fresh raspberries and topped with a crunchy pistachio crumb, combining elegance and vibrant flavors perfect for special occasions.

  • Total Time: 4 hours 5 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups pistachios, shelled and chopped
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 1 tablespoon gelatin powder
  • 1/4 cup raspberry puree
  • 1/4 cup powdered sugar
  • 1 cup heavy whipping cream, whipped
  • Additional pistachios and raspberries for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Mix pistachios, graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and cool completely.
  2. In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in heavy cream, lemon juice, lemon zest, and vanilla extract until fully combined.
  3. Pour the lemon cream cheese mixture over the cooled crust. Bake for 25 minutes or until the center is set. Remove from oven and cool to room temperature, then chill in the refrigerator for 1 hour.
  4. Prepare raspberry mousse by dissolving gelatin in raspberry puree and powdered sugar. Gently fold in whipped cream until smooth.
  5. Spread the raspberry mousse evenly over the chilled lemon cheesecake layer. Refrigerate for at least 2 hours or until set.
  6. Before serving, garnish the cheesecake with fresh raspberries, chopped pistachios, and additional lemon zest if desired.

Notes

For a lighter version, substitute low-fat cream cheese and reduce sugar by half or use a sugar alternative. This cheesecake pairs well with a light Moscato or crisp Prosecco. Keep refrigerated and consume within 3 days for best freshness.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 20g
  • Sodium: 220mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 110mg