Description
A delicious cheesecake made with pistachios and blackberries, perfect for any occasion.
Ingredients
Scale
- 1 cup raw unsalted pistachios
- 1 cup ripe blackberries
- 8 oz full-fat cream cheese
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp pure vanilla extract
- 2 large eggs
- 1/4 cup powdered sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, pulse pistachios until finely ground. Mix with melted butter and granulated sugar.
- Press the pistachio mixture into tartlet pans to form even layers. Bake for 10 minutes until golden brown; add granulated sugar and vanilla extract.
- Incorporate eggs one at a time until fully combined.
- Gently fold in half of the blackberries into the cheesecake filling.
- Pour filling into cooled crusts and top with remaining blackberries.
- Bake at 325°F (160°C) for 25-30 minutes or until set.
- Cool completely at room temperature, then refrigerate for at least two hours before serving.
Notes
- Ensure the cheesecake is fully cooled before refrigerating to achieve the best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg