PISTACHIO CHEESECAKE WITH RASPBERRY

Ingredients

• 150 grams (5.30 ounces) flour (you can also use almond flour)
• 50 grams (1.75 ounces) powdered sugar
• 60 grams (2.10 ounces) butter #1
• 1 egg
• a pinch of salt
• 50 grams (1.75 ounces) ground pistachios
• 1 teaspoon freeze-dried raspberries
• 30 grams (1.05 ounces) butter #2
• 550 grams (19.40 ounces) cream cheese
• 100 grams (3.55 ounces) sugar
• 100 grams (3.55 ounces) pistachio paste
• 1 egg yolk
• 120 grams (4.25 ounces) cream (33%)
• 200 grams (7.05 ounces) raspberries
• 40 grams (1.40 ounces) sugar
• 1 tablespoon corn starch
• 120 grams (4.25 ounces) cream cheese
• 100 grams (3.55 ounces) cream (33%)
• 40 grams (1.40 ounces) powdered sugar
• 100 grams (3.55 ounces) fresh raspberries