April 26th, 2024
Recipes
Pistachio and Ricotta Cheesecake
Valentina P
- Difficulty
•
- Time 80"
This is the best cheesecake recipe with the most creamy and decadent texture. Flavored with pistachios, ricotta, chocolate chips, and orange zest for classic cannoli flavor and a buttery almond flour and pistachio crust. Baked in a simple water bath for the best results. Grain-free.
How To MakeDiet Type: Paleo
Shopping List
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For the Filling
- 16 ounces cream cheese (dairy or non-dairy)
- 12 ounces ricotta cheese (dairy or non-dairy)
- 1 cup cane sugar
- 3 eggs
- 1/2 cup mini chocolate chips (dairy or non-dairy)
- 1/4 cup pistachio butter (Note 1)
- 2 oranges, zest only For the Pistachio Crust
- 1 cup + 2/3 cup almond flour
- 1 cup shelled unsalted pistachios
- 7 tablespoons butter, melted (dairy or non-dairy)
- 1/4 cup cane sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan with 2 layers of aluminum foil.
- Step 2: Let's start with the crust. Pulse the 1 cup of pistachios in a food processor until they reach the consistency of a flour and no large nut pieces remain. Measure out 1 cup of pistachio flour and set aside.
- Step 3: Combine all of the crust ingredients in a bowl: the measured pistachio flour, almond flour, melted butter, sugar, vanilla, and salt. It should feel sandy. Press the dough into the bottom and slightly up the sides of the un-greased springform pan. Use the bottom of a glass to help pack the crust down tightly. Pre-bake for 10 minutes.
- Step 4: Blend the ricotta in the clean food processor until very smooth. Add the cream cheese, sugar, and pistachio butter and blend until smooth. Add the orange zest and pulse in the eggs one at a time until just blended (over-blending the eggs will risk deflating slightly). Fold in half of the chocolate chips, reserving the rest for topping.
- Step 5: Pour the cheese mixture over the pre-baked crust. Sprinkle the remaining chocolate chips over the top.
- Step 6: Water bath time! Place the springform pan in a large roasting pan. Pour hot water into the roasting pan, enough to come halfway up the sides of the springform pan. Carefully place it the oven.
- Step 7: Bake the cheesecake for 60 to 65 minutes, or until the center is almost set. It will firm up more as it chills. Carefully remove the springform pan from the water bath and transfer it to a cooling rack. Cool the cheesecake completely uncovered at room temperature. Then cover and refrigerate at least 4 hours, preferably overnight.
- Serve: Slice and enjoy!
Recipe Notes
Note 1: Make homemade pistachio butter by blending shelled unsalted pistachios in a high-powered food processor or blender until a smooth nut butter is formed. Cool down the motor as needed and add a small spoonful of sunflower oil to help break it down. 1/2 cup of raw nuts should equal about 1/4 cup of nut butter.
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Pistachio and Ricotta Cheesecake
PT1H20M 16 ounces cream cheese (dairy or non-dairy) 12 ounces ricotta cheese (dairy or non-dairy) 1 cup cane sugar 3 eggs 1/2 cup mini chocolate chips (dairy or non-dairy) 1/4 cup pistachio butter (Note 1) 2 oranges, zest only 1 cup + 2/3 cup almond flour 1 cup shelled unsalted pistachios 7 tablespoons butter, melted (dairy or non-dairy) 1/4 cup cane sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt Gluten Free Paleo 1 Servings
Ingredients:
