Ricotta and pistachio cheesecake
TM6 TM5 TM31

Ricotta and pistachio cheesecake

4.2 (61 ratings)

Ingredients

  • 40 g white sugar
  • 1 - 2 pieces lemon zest only, no white pith
  • 1 vanilla bean, cut into halves (seeds scraped and reserved)
  • 70 g shelled unsalted pistachio nuts, plus extra to serve
  • 375 g ricotta, drained
  • 50 g natural yoghurt
  • 20 g dark chocolate, shaved for garnishing

Nutrition
per 1 portion
Calories
1240.8 kJ / 295.3 kcal
Protein
11.9 g
Carbohydrates
17.9 g
Fat
19.4 g
Saturated Fat
7.7 g
Fibre
2.1 g
Sodium
119.4 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes