Rosy Pistachio Ricotta Cheesecake

An Italian summer, with a rosy ricotta twist 💕

Rosy pistachio ricotta cheesecake (15 cm). Made with the KitchenAid Artisan Mixer in Feather Pink and styled with the Rose Collection by Lepelclub.

Base
Blend 120g biscuits into crumbs. Add 50g melted butter, 1½ tbsp pistachio paste and 30g chopped pistachios. Press firmly into a 15cm tin and bake at 170°C for 10 minutes.

Filling
Whisk 500g drained ricotta until smooth. Add 110g sugar, then 3 eggs one by one. Mix in 100ml heavy cream, vanilla and 1 tbsp starch. Fold through 80–100g raspberry purée.

Bake
Bake at 145–150°C for 65–80 minutes. Don't open the oven for the first 50 minutes. The centre should still have a slight wobble. Turn off the oven, leave the door slightly open and let the cheesecake cool inside for 1–1½ hours.

Finish with chopped pistachios. Buon appetito! 🤍