Raspberry Pistachio Cheesecake
Prep Time
30 minutes
Porties
Serveert 12
Niveau
Easy
Looking for a showstopping no-bake dessert that combines creamy, fruity, and nutty flavors? This raspberry pistachio cheesecake with white chocolate is the answer. It’s rich and velvety thanks to the mascarpone cream, layered with sweet raspberry syrup, and finished with a crunchy pistachio-cookie base. The best part? You don’t even need an oven; just let it chill in the fridge overnight and you’ll have a bakery-worthy cheesecake at home.
Ingrediënten
Bakvorm ø 22 cm
I used a 22 cm springform pan.
Use the bottom of a glass to press the crust firmly. This makes it neat and sturdy, so the cheesecake slices better.
Once the cream is stiff, stop whipping. Overmixing can make it grainy.
For a marble effect: pipe dots of raspberry syrup and pistachio paste on the topping and swirl with a skewer or toothpick.
Let the cheesecake rest overnight in the fridge for the best flavor and clean slices.
Dip your knife in hot water and wipe with a clean towel before each cut for sharp, neat slices.
You can also make this recipe in glasses (mini cheesecakes) — perfect for parties or if you don’t want to use a springform pan.
For a fresh touch, add a splash of lemon juice to the raspberry mixture.
Looking for a showstopping no-bake dessert that combines creamy, fruity, and nutty flavors? This raspberry pistachio cheesecake with white chocolate is the answer. It’s rich and velvety thanks to the mascarpone cream, layered with sweet raspberry syrup, and finished with a crunchy pistachio-cookie base. The best part? You don’t even need an oven; just let it chill in the fridge overnight and you’ll have a bakery-worthy cheesecake at home.
Stappenplan
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1
Heat the cream (50 ml) almost to a boil. Add the white chocolate (150 g), let it sit for 1 minute, then stir until smooth. |
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2
Crush the cookies and place them in a bowl. Add the chocolate ganache and pistachio paste, then mix well. |
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3
Line a springform pan with parchment paper and spread the cookie mixture evenly over the bottom. Press down lightly with the back of a spoon, also pressing it up the sides to form a rim. |
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4
Place the raspberries together with the sugar in a frying pan over medium heat. Bring to a boil for 5–7 minutes, stirring occasionally. Strain the raspberry mixture through a sieve into a bowl to remove the seeds. Press well with a spatula or spoon. Put the raspberry syrup into a piping bag and set aside. |
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5
In a bowl, combine mascarpone, raspberry syrup (50 g), stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute. Gradually add the heavy cream (250 ml) and whip until firm. |
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6
Spread the pistachio paste (90 g) over the cookie base. Cover with half of the cream and smooth the surface. Pipe lines of raspberry syrup (35 g) over it. Cover with the remaining cream and smooth again. |
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7
Heat the cream (40 ml) almost to a boil. Add the white chocolate (100 g), let it sit for 1 minute, then stir until smooth. |
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8
Pour the ganache over the cream layer. Pipe small dots of raspberry syrup and pistachio paste on top and use a toothpick to create a pattern. Cover the cheesecake and let it set in the refrigerator for at least 6 hours, preferably overnight. |
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9
Cut into slices and garnish with fresh raspberries and chopped pistachios. |
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