Ricotta and pistachio cheesecake
TM6 TM5 TM31

Ricotta and pistachio cheesecake

4.4 (37 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
Fiber
2.1 g
Sodium
119.4 mg

Like what you see? This recipe and more than 98 000 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