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In a bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until evenly coated.
Press the mixture into the base of a springform pan and refrigerate for 20 minutes to set.
Make the Filling:
Beat the softened cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
Gently fold in the whipped cream until fluffy and fully incorporated.
Spread the cheesecake filling evenly over the chilled crust. Smooth the top and refrigerate for at least 4 hours, or overnight for best results.
Prepare the Topping:
In a small saucepan, combine the fresh raspberries, raspberry jam, lemon juice, and chia seeds (if using).
Heat gently over medium heat for 5–7 minutes until the mixture thickens and becomes jammy. Allow it to cool completely.
Once cooled, spread the raspberry topping over the chilled cheesecake.
Garnish and Serve:
Top the cheesecake with fresh raspberries and a generous amount of chopped pistachios.
Slice and serve chilled for the ultimate refreshing dessert.
Serving and Storage Tips:
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