Pistachio Ricotta Cheesecake
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
Preheat oven to 350F.
Whip the egg yolks with half of the sugar until light in color.
Add the ricotta cheese and pistachio butter and mix until fully combined.
Sift the flour and add it to the previous mix.
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.
Gently fold the egg whites and the first mix together with a spatula.
Line your 6-inch cake tin with parchment paper and bake for 50 minutes.
Let it cool down in your fridge for at least an hour.
Spread a Pistachio Petit Pot on top along with some pistachios before serving.