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.
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Gopal Rajbanshi
gopal.rajbanshi@aol.comThis cheesecake was a little too sweet for my taste, but it was still good.
Xh Bc
xh.b83@gmail.comI made this cheesecake for my family and they all loved it. It's a keeper!
Nelson Nyame
n.n11@aol.comThis cheesecake was so rich and creamy. I loved it!
Logan Walker
wl@gmail.comI followed the recipe exactly and my cheesecake didn't turn out right. I'm not sure what went wrong.
Olivia Morales
moraleso28@hotmail.frThis is the best cheesecake I've ever had! I highly recommend it.
Salman Ashhab
a-salman@hotmail.comThe crust was a little too crumbly for my liking, but the cheesecake itself was delicious.
Mickel Dhu
mickel-dhu37@yahoo.comThis cheesecake was easy to make and turned out great! I will definitely be making it again.
Moon Siren
m.s95@gmail.comI'm not a huge fan of pistachio, but I was pleasantly surprised by how much I enjoyed this cheesecake.
Kiran Shamsa
k.shamsa@aol.comThis cheesecake was a bit too dense for my taste, but the flavor was still good.
ARJUN PRABU
prabu.arjun@hotmail.comI love the combination of pistachio and ricotta in this cheesecake. It's so unique and delicious.
Raheem Khan
rkhan@hotmail.co.ukThis pistachio ricotta cheesecake was a hit at my dinner party! The flavors were perfectly balanced and the crust was the perfect combination of crunchy and buttery.