Directions
1. Pistachio Crust:
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together the ground pistachios, graham cracker crumbs, granulated sugar, and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Allow the crust to cool completely.
2. Lemon Cream Cheese Layer:
1. In a large bowl, beat the cream cheese and sugar until smooth.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the heavy cream, lemon juice, lemon zest, and vanilla extract until well combined.
4. Pour the mixture over the cooled crust.
5. Bake for 25 minutes, then cool and chill in the refrigerator for at least 1 hour.
3. Raspberry Mousse:
1. In a bowl, combine the raspberry puree, sugar, and dissolved gelatin.
2. Gently fold in the whipped cream until well incorporated.
3. Spread the raspberry mousse over the chilled lemon cream cheese layer.
4. Refrigerate until the mousse is set, about 2 hours.
4. Topping:
1. Before serving, decorate the cheesecake with fresh raspberries, whipped cream, crushed pistachios, raspberry coulis, and lemon zest.
Indulge in every guilt-free bite of this Healthy Cheesecake, a delightful treat that satisfies your sweet cravings while keeping it light and fresh!
