Pistachio and Ricotta Cheesecake
Difficulty
Easy
Preparation Time
30 minutes
Cooking Time
-
Portions
10
Ingredients
Ingredients
For the biscuit base
- 300 g plain biscuits
- 150 g butter
For the pistachio cream
- 500 g ricotta (or 300 g ricotta + 200 g cream cheese)
- 300 g Babbi Pistachio Cream
- 2 tablespoons icing sugar
- Pistachio granules
Preparation
Preparation
Line the cake tin with baking paper.
Prepare the biscuit base: blend the biscuits until finely crushed. Melt the butter in a saucepan or microwave and mix it with the crushed biscuits.
Press the mixture into the springform tin and refrigerate for at least 30 minutes.
In a stand mixer, combine the ricotta, Babbi Pistachio Cream and icing sugar. Whip for a few minutes until smooth and creamy.
Pour the mixture over the chilled biscuit base and refrigerate for at least 5 hours (or overnight for best results).
Decorate with pistachio granules and a little pistachio cream before serving.
Recipe by Dolcezze di Saby
