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Pistachio Crust:
Preheat oven to 350°F (175°C). Mix pistachios, graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.
Lemon Cream Cheese Layer:
Beat cream cheese with sugar until smooth. Incorporate eggs one at a time, then mix in heavy cream, lemon juice, zest, and vanilla. Pour over crust and bake for 25 minutes. Cool and chill for 1 hour.
Raspberry Mousse:
Blend raspberry puree with sugar and gelatin. Gently fold in whipped cream. Spread over the chilled lemon layer. Refrigerate until set, about 2 hours.
Topping:
Before serving, decorate with raspberries, whipped cream, pistachios, raspberry coulis, and lemon zest.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Servings: 12 servings
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