Ingredients for 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 2-4 hours (minimum)
For dessert, we’ve got this Pistachio and Ricotta Cheesecake recipe—a creamy, nutty delight that’s perfect to finish off the meal. It’s not too heavy, and the pistachios give it a lovely crunch on top. Plus, you can make it ahead of time and just chill it until ready!
(By the way, if you want to see a guide on how to style your Christmas table, click here)
Ingredients:
300g ricotta cheese
200g cream cheese (softened) (we used Monchou)
100g sugar
3 large eggs
1 tsp vanilla extract
150g pistachios (shelled and chopped)
200g digestive biscuits (or graham crackers), crushed
75g butter, melted
Recipe:
Preheat the oven to 160°C (320°F). Line the bottom of a springform pan with parchment paper.
In a bowl, mix the crushed digestive biscuits with the melted butter and press the mixture into the bottom of the pan to form the base. Set aside.
In a large mixing bowl, beat the ricotta, cream cheese, and sugar until smooth. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and 100g of chopped pistachios.
Pour the mixture over the biscuit base and smooth the top. Bake for 50-60 minutes until set but still slightly wobbly in the center.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open. Once cooled, transfer to the fridge to chill for at least 2 hours.
Before serving, sprinkle the remaining chopped pistachios on top for a nice crunch.
Macros (per serving):
Calories: 450 kcal
Protein: 14g
Carbs: 34g
Fat: 28g
Wine Pairing: Moscato d’Asti
A slightly sweet, fizzy Moscato d’Asti complements the creamy texture of the ricotta cheesecake. Its delicate bubbles and stone fruit flavors balance the richness and bring out the nuttiness of the pistachios.
Follow along with our recipes and video's created by Jake Zuurbier. Our recipes range from vegetarian to vegan all the way to meat. For all occasions, from Christmas to a cozy night in.
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