Baked Pistachio Cheesecake: creamy recipe easy to make at home
If you also love pistachio, you can’t miss this baked cheesecake: it’s one of those desserts that make a party as soon as they arrive at the table. The crunchy cookie base pairs perfectly with the smooth and velvety cream, made with ricotta, yogurt, and Philadelphia, enriched with the intense flavor of pistachio paste. The result is a creamy-hearted dessert that wins everyone over at the first bite.
Preparing it is very simple and doesn’t require great pastry skills: with a few ingredients and an 8-inch mold, you will bring a dessert to the table that smells delightful and makes your mouth water. Lemon zest and vanilla give a fresh and delicate touch, while the pistachio topping with a bit of crumble makes it even more delicious and irresistible.
It is the perfect dessert for a family Sunday, a dinner with friends, or even just to pamper yourself a little. A cheesecake that everyone agrees on and that knows how to turn every moment into a special occasion.
Also try these cheesecakes:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 416.32 (Kcal)
- Carbohydrates 35.87 (g) of which sugars 18.05 (g)
- Proteins 10.91 (g)
- Fat 26.34 (g) of which saturated 12.51 (g)of which unsaturated 6.80 (g)
- Fibers 2.27 (g)
- Sodium 339.36 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Baked Pistachio Cheesecake:
8-inch mold
- 2 cups cookies
- 1/2 cup butter
- 3 eggs
- 3/4 cup sugar
- 1 cup ricotta
- 1 cup yogurt
- 3.5 oz cream cheese
- 1/2 cup flour
- 1/3 cup pistachio paste
- lemon zest
- vanilla
Steps
To prepare the Baked Pistachio Cheesecake watch the video HERE.
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Prepare the base: finely chop the cookies and mix them with the melted butter. Transfer the mixture into an 8-inch mold, pressing it firmly to create a compact base. Place in the fridge to set while you prepare the cream.
Prepare the cream: separate the yolks from the whites. Beat the whites until stiff peaks form along with half of the sugar. In another bowl, beat the yolks with the remaining sugar, grated lemon zest
Add the vanilla and beat until you obtain a light and fluffy mixture.
Add to the yolk mixture the ricotta, cream cheese, yogurt, and sifted flour. Mix gently until you obtain a smooth cream.
Fold in the beaten egg whites, mixing from bottom to top to keep the mixture fluffy, then add the pistachio paste.
Pour the cream over the cookie base and level the surface. Bake in a static oven at 340°F for about 50 minutes.
Remove the cheesecake from the oven and let it cool completely. Before serving, decorate it with pistachio cream and crumbles to taste.
enjoy your meal!
Storage and Tips:
The baked pistachio cheesecake keeps in the refrigerator, well covered with plastic wrap, for 3-4 days. I recommend taking it out of the fridge about ten minutes before serving, so the cream will be softer and more fragrant.
If you want to prepare it in advance, you can bake it the day before and decorate it just before serving: this way it will remain fresh and inviting.
This cheesecake is also perfect in a single-serving format: just use smaller molds, ideal for buffets or dinners with friends.
