Ricotta and pistachio cheesecake

Ricotta and pistachio cheesecake

4.3 76 ratings

Prep. 5min

Total 10min

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

Fiber 2.1 g

Saturated fat 7.7 g

Carbohydrates 17.9 g

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Also featured in

500 calorie meals 8 Recipes
Australia and New Zealand

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