Ricotta and pistachio cheesecake

Ricotta and pistachio cheesecake

4.3 75 ratings

Prep. 5 min

Total 10 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 119.4 mg

Protein 11.9 g

Calories 1240.8 kJ / 295.3 kcal

Fat 19.4 g

Fibre 2.1 g

Saturated Fat 7.7 g

Carbohydrates 17.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

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

Sign up for free More information

Also featured in

500 calorie meals 8 Recipes
Australia and New Zealand

You might also like...

Curried almonds

25 min

Baked chocolate ricotta with blueberries and cream

55 min

Tuna dip

15 min

Planked Amaretto peaches with ricotta

1 h 30 min

Coconut matcha panna cotta

3 h 50 min

Poppy seed and apple cake

2 h 10 min

Prosciutto and sun-dried tomato muffins

40 min

Tapioca fruit cereal

24 h 15 min

Date and pistachio truffles (Bethith)

45 min

Almond and pear tart

40 min

Rogale (Polish brioche crescents) (Grace Mazur)

2 h 25 min

Coconut and beetroot balls

40 min