Pistachio Cheesecake Recipe

Name: Pistachio Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (375 mL) butter cookie crumbs; 1/4 cup (50 mL) unsalted butter, melted; 2 packages (each 8 oz/250 g) cream cheese, softened; 1 lb (500 g) ricotta cheese, drained (see tips); 1 cup (250 mL) sour cream; 1 1/2 cups (375 mL) granulated sugar; 5 eggs; 1 cup (250 mL) pistachios, finely ground; 1/2 cup (125 mL) all purpose flour; 2 tbsp (25 mL) freshly squeezed lime juice; 1 tbsp (15 mL) vanilla extract; Classic Whipped Cream Topping; 1/4 cup (50 mL) pistachios, ground; 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Servings: persons

1 1/2 cups (375 mL) butter cookie crumbs
1/4 cup (50 mL) unsalted butter, melted
2 packages (each 8 oz/250 g) cream cheese, softened
1 lb (500 g) ricotta cheese, drained (see tips)
1 cup (250 mL) sour cream
1 1/2 cups (375 mL) granulated sugar
5 eggs
1 cup (250 mL) pistachios, finely ground
1/2 cup (125 mL) all purpose flour
2 tbsp (25 mL) freshly squeezed lime juice
1 tbsp (15 mL) vanilla extract
Classic Whipped Cream Topping
1/4 cup (50 mL) pistachios, ground
9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

1
Preheat oven to 350F (180C)
2
Crust: In a bowl, combine cookie crumbs and butter.
3
Press into bottom of cheesecake pan and freeze.
4
Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, ricotta cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes.
5
Add eggs, one at a time, beating after each addition.
6
Stir in pistachios, flour, lime juice and vanilla.
7
Pour over frozen crust, smoothing out to sides of pan.
8
Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.
9
Let cool in pan on a wire rack for 2 hours.
10
Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
11
Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe rosettes around top of cake, if desired.
12
Top with a dusting of ground pistachios.
13
Variations:
14
Garnish each slice with Fresh Raspberry Sauce during the holidays for a green and red effect.
15
Use chocolate sandwich cookies instead of the butter cookies for the crust.
16
Its a delicious alternative.

2808

kcal

Calories

227

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups (375 mL) butter cookie crumbs, 1/4 cup (50 mL) unsalted butter, melted, 2 packages (each 8 oz/250 g) cream cheese, softened, 1 lb (500 g) ricotta cheese, drained (see tips), and more.

Yes, Pistachio Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Cheesecake

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