Ricotta and Pistachio Cheesecake
Golden around the edges, just firm in the center. Don't mind the crack, it happens.
Tools:
· Nut chopper
· Mixing bowls
· Springform pan with 3 inch sides, or cheesecake pan
· Whisk, large spoon, spatula
Crust ingredients:
· ½ cup crushed cookies (I like Schar oat cookies, gluten free)
· ½ cup finely chopped almonds (skin on is fine)
· ½ cup finely chopped pistachios (buy already shelled pistachios)
· ½ cup unsalted butter, room temperature
Cheesecake filling ingredients:
· 2 (8oz) packages of full-fat cream cheese, room temperature
· 1 (15oz) container of whole milk ricotta cheese
· 1 cup of white sugar
· ½ cup finely chopped pistachios
· 4 eggs
· Juice of one half of a lemon
· 1 tsp vanilla or almond extract
· 3 TBSP cornstarch
· 3 TBSP gluten free all purpose baking flour
· ½ cup unsalted butter, room temperature
· 1 cup full fat greek yogurt
Directions:
1) Preheat oven to 350° F.
2) For the crust: In a bowl, add room temperature butter to the crushed cookies and finely chopped almonds and pistachios. Stir to combine. Press into the bottom of a greased springform pan and place in the freezer while preparing the cheesecake filling.
3) For the cheesecake filling: In a bowl, mix the cream cheese and ricotta together with a wooden spoon, spatula or whisk until well combined. Whisk in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, chopped pistachios and butter. Last, stir in the greek yogurt.
4) Pour the cheesecake filling over the frozen crust, and bake at 350° F for 50 minutes to 1hr.
5) Turn off the oven, and allow the cheesecake to remain in the cooling oven, door closed, for 50 minutes.
6) Allow the cheesecake to cool on a wire rack for two hours, and then refrigerate over night before serving.
7) Serve cool. Let the Pistachio and Ricotta Cheesecake stand 10 minutes before serving for the best taste. Top with chopped pistachios, homemade whipped cream, fresh berries or pistachio paste!
