PISTACHIO-RICOTTA CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 10 to 12 slices of cheesecake
Number Of Ingredients 14
Steps:
- Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
- Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
- Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
- Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
- Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sebika Akter
[email protected]Avoid.
Night Raid
[email protected]Not my favorite.
Aqsa Babar
[email protected]Meh.
Iqbal Jani76
[email protected]Not bad!
Chimezie Okonkwo
[email protected]Will definitely make again!
Noor Adel
[email protected]Delicious!
Thomas Jack
[email protected]I followed the recipe exactly and my cheesecake turned out great! The crust was crispy and the filling was creamy and smooth. The pistachio flavor was subtle but present. I would definitely make this again.
Ramone Francis
[email protected]This cheesecake was a bit too sweet for my taste, but the pistachio flavor was nice. The crust was also a bit too crumbly.
Ben Lovis
[email protected]I'm not a huge fan of cheesecake, but this one was really good! The pistachio flavor was unique and the ricotta cheese made it extra creamy. I would definitely recommend this recipe.
Ashna Thapa
[email protected]This cheesecake was delicious! I love the combination of pistachio and ricotta cheese. The crust was perfect and the filling was creamy and smooth. I will definitely be making this again.
Abdullah Mehar
[email protected]I made this cheesecake for my family and they all loved it! The crust was flaky and buttery, and the filling was smooth and creamy. The pistachio flavor was subtle but present, and the ricotta cheese added a nice tang. I would definitely recommend th
Lucy D.Diwata
[email protected]This pistachio ricotta cheesecake was a hit at my party! The crust was perfectly crisp and the filling was creamy and flavorful. I loved the combination of pistachio and ricotta cheese. It was the perfect balance of sweet and tangy.