Pistachio Ricotta Cheesecake

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

    Serves: 12


    • 1

      Preheat oven to 350F.

    • 2

      Whip the egg yolks with half of the sugar until light in color.

    • 3

      Add the ricotta cheese and pistachio butter and mix until fully combined.

    • 4

      Sift the flour and add it to the previous mix.

    • 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.

    • 6

      Gently fold the egg whites and the first mix together with a spatula.

    • 7

      Line your 6-inch cake tin with parchment paper and bake for 50 minutes.

    • 8

      Let it cool down in your fridge for at least an hour.

    • 9

      Spread a Pistachio Petit Pot on top along with some pistachios before serving.