Pistachio cheesecake with raspberry

For the base:

• Flour (you can also use almond flour) – 150 g | 5.30 oz
• Powdered sugar – 50 g | 1.75 oz
• Butter (#1) – 60 g | 2.10 oz
• Egg - 1 piece | 1.00 item
• Salt - a pinch | 0.00 pinch
• Ground pistachios – 50 g | 1.75 oz
• Freeze-dried raspberries - 1 tsp | 1.00 tsp
• Butter (#2) – 30 g | 1.05 oz

For the cheese filling:

• Cream cheese – 550 g | 19.40 oz
• Sugar – 100 g | 3.55 oz
• Pistachio paste – 100 g | 3.55 oz
• Egg - 1 piece | 1.00 item
• Yolk - 1 piece | 1.00 item
• Cream 33% - 120 g | 4.25 oz

For the raspberry jam:

• Raspberry – 200 g | 7.05 oz
• Sugar – 40 g | 1.40 oz
• Corn starch - 1 tbsp | 1.00 tbsp

For the raspberry crème:

• Cream cheese – 120 g | 4.25 oz
• Cream 33% - 100 g | 3.55 oz
• Powdered sugar – 40 g | 1.40 oz
• Fresh raspberries – 100 g | 3.55 oz

1. Grind the butter with the powdered sugar.
2. Add the egg (stir it with a spoon).
3. Sift the flour, and add the salt; mix everything, and form a ball. Wrap it with the cling film, and refrigerate for 1 hour.
4. Roll out the dough in a 0.5 cm (0.2 inch) thick layer.
5. Bake the biscuit at 180C (356F) for 15 minutes.
6. Cool it, and grind into crumbs (using a blender).
7. Add the ground pistachios, the freeze-dried raspberries and the melted butter, and mix well.
8. Form the base for the cheesecake.
9. Bake the finished base at 180C (356F) for 10 minutes.
10. Cool it at the room temperature.

All the ingredients should be at the room temperature.

1. Mix the cheese, the sugar and the pistachio paste.
2. Add the egg and the yolk, and stir the mass with a spatula (not with a mixer!).
3. Add the cream, and mix well (with a whisk or a silicone spatula!).

Maybe it's not really a jam, but that's what we can call it for now.

1. Cook the raspberries with the sugar in a saucepan; then add the starch.
2. Cool the berries, and mash them with a blender.

1. Preheat the oven to 110-130C (230 to 266F). The exact time depends on the oven.
2. Put a baking sheet with some hot water down in the oven (place the mold on the wire rack, a little higher). Thus, you will create the effect of a water bath without unnecessary manipulations.
3. Pour one half of the cheese filling onto the base.
4. Pour the raspberry jam in a spiral (using a pastry bag) on top. And the cheese filling again.
5. Bake the cheesecake for an hour and a half (the middle should "shake" a little); let the cheesecake cool in the oven, and then put it in the fridge for 8 to 10 hours.

1. Stir all the ingredients at a low speed until smooth. ⠀
2. Cover the finished cooled cheesecake with this crème.

Bon Appetit!