Raspberry Pistachio Cheesecake Tart
- 9-inch/24 cm tart pan with removable bottom
- Food processor
- Rolling Pin
- Mixing bowls
- Small saucepan
- Blender
- Fine-mesh sieve
INGREDIENTS
- 1/2 cup/100 grams cold unsalted butter, cut into cubes
- 1 1/2 cups/210 grams all-purpose flour
- 2/3 cup/80 grams powdered sugar
- 7 ounces/200 grams full-fat cream cheese
- 1 cup/240 grams sour cream
- 3/4 cup/150 grams granulated sugar
- 3 large eggs
- 1/2 cup/50 grams instant vanilla pudding mix
- 1/3 cup/100 milliliters whole milk
- 3.5 ounces/100 grams shelled pistachios
- 3.5 ounces/100 grams white chocolate, finely chopped
- Dried raspberries, for garnish
INSTRUCTIONS
- In a food processor, combine the flour, powdered sugar, and butter. Pulse until the mixture resembles coarse crumbs. Turn the dough onto a work surface, knead gently into a ball, flatten into a disk, and wrap in plastic wrap. Chill for at least 2 hours.
- Lightly flour a work surface and roll out the dough to about 1/8 inch/0.3 cm thick. Fit into a 9-inch/24 cm tart pan with a removable bottom, pressing into the base and sides. Trim the edges and chill while preparing the filling.
- Heat the oven to 320°F/160°C. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, and sugar on low speed until smooth, about 2 minutes. Add the eggs one at a time, mixing until incorporated. Add the pudding mix and beat until smooth and slightly thickened. Pour into the chilled crust.
- Bake for 30 to 35 minutes, until just set around the edges. Reduce the heat to 300°F/150°C and bake for 25 minutes more, until the center barely jiggles. Cool to room temperature, then refrigerate until completely chilled, at least 4 hours or overnight.
- To make the pistachio cream, heat the milk and pistachios in a small saucepan over medium heat until steaming. Transfer to a blender and blend until very smooth. Return to the pan, add the white chocolate, and stir gently until melted and smooth. Let cool slightly.
- Pour the pistachio cream over the chilled cheesecake and use an offset spatula to spread evenly. Top with dried raspberries and refrigerate until set, at least 3 hours.
FAQ
How can I make this raspberry pistachio cheesecake gluten-free?
Substitute the all-purpose flour in the crust with a gluten-free flour blend that contains xanthan gum or another binding agent. Almond flour or a mix of rice flour and cornstarch may also work, but the texture will be slightly more delicate. Be sure to chill the dough thoroughly before rolling it out. Double-check that your instant pudding mix is certified gluten-free, as some brands may contain traces of wheat. The filling and topping are naturally gluten-free, so no other changes are needed beyond the crust and pudding mix.
Can I use fresh raspberries instead of dried ones?
You can use fresh raspberries in raspberry pistachio cheesecake, but they should be added just before serving to avoid bleeding color into the pistachio cream or making the topping watery. Dried raspberries are preferred because they offer vibrant color, tart flavor, and a light crunch without compromising texture. If using fresh, pat them dry with paper towels and place them gently on top of the chilled pistachio cream. You can also macerate them in a little sugar and lemon juice and serve them on the side for contrast.
What can I substitute for instant vanilla pudding mix?
You can substitute with 2 tablespoons of cornstarch and 1 teaspoon of vanilla extract. This combination will help thicken the filling and add flavor, although the texture will be slightly softer than traditional raspberry pistachio cheesecake. Another option is to use a small amount of custard powder, if available, or to add a spoonful of flour in combination with extra sugar and vanilla. Adjust sweetness to taste, especially if using unsweetened alternatives.
Can I make the pistachio cream without a blender?
It is possible to make the pistachio cream for raspberry pistachio cheesecake without a blender, but the texture will be less smooth. Finely chop the pistachios or use a food processor to grind them as finely as possible. Then heat them with milk and allow to steep before straining through a fine-mesh sieve or cheesecloth. Stir in the white chocolate until melted. For a smoother result, press the mixture through a sieve again before spreading over the cheesecake. The smoother the paste, the more elegant the final topping will look.
How far in advance can I prepare raspberry pistachio cheesecake?
This cheesecake can be made up to two days in advance. Bake and chill the tart completely, then prepare and pour on the pistachio cream topping. Chill again for several hours or overnight to allow the topping to set. Garnish with dried raspberries just before serving to preserve their crispness and color. The cheesecake stores well in the refrigerator and actually improves in flavor as it sits. For best results, cover the tart with plastic wrap or place it in an airtight container to prevent the crust from drying out.
Is it possible to make the cake without a tart pan?
Yes, though the results may vary slightly in structure. A springform pan is the best substitute, allowing you to remove the cheesecake cleanly after chilling. If using a regular pie pan, make sure to press the crust evenly and line the base with parchment for easier slicing. Note that tart pans provide a crisper edge and more even baking. Without one, the crust might be softer around the edges and slightly less elegant in presentation.
How do I prevent the crust from getting soggy?
Make sure to chill it thoroughly after pressing it into the pan. You can also blind bake the crust at 350°F/175°C for 10 to 12 minutes before adding the filling to help it set and form a moisture barrier. Another trick is to brush a thin layer of melted white chocolate over the crust once it cools—this adds flavor and protects it from soaking up moisture from the filling. Be sure the tart is fully chilled before adding the pistachio cream layer.
