Pistachio Ricotta Cheesecake
The dessert that will make you go nuts!
Looking for the perfect balance between a decadent and light dessert for everyone? This Pistachio cheesecake is as airy and delightful as a cloud, made with our favorite Pistachio Petit Pot. Try this recipe and instantly bring joy and comfort to those around you!
Simply grab a handful of kitchen tools and a cake tin to make this easy but elegant dessert!
Tell us if you'd try this recipe with another Petit Pot flavor, tag us with @petit_pot on Instagram
and find other recipes on our blog!
Ingredients:
2 egg yolks
4 egg whites
2 pistachio Petit Pots
⅓ cup of granulated sugar
¼ cup of pistachio butter
15oz of ricotta cheese
1 tbsp of cream cheese
½ tsp of salt
⅓ cup of cornstarch
Preparation: 15 mins
Cook: 50 mins
Serves: 12
Steps:
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1
Preheat oven to 350F.
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2
Whip the egg yolks with half of the sugar until light in color.
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3
Add the ricotta cheese and pistachio butter and mix until fully combined.
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4
Sift the flour and add it to the previous mix.
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5
Whisk the egg whites - when it starts to turn white, add the other half of sugar and salt and whisk on medium/high speed until it forms firm peaks.
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6
Gently fold the egg whites and the first mix together with a spatula.
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7
Line your 6-inch cake tin with parchment paper and bake for 50 minutes.
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8
Let it cool down in your fridge for at least an hour.
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9
Spread a Pistachio Petit Pot on top along with some pistachios before serving.
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