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Ricotta and pistachio cheesecake

Ricotta and pistachio cheesecake
4.3 78 ratings
Prep. 5 min
Total 10 min
4 portions
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Ingredients

  • white sugar
    40 g
  • lemon zest only, no white pith
    1 - 2 pieces
  • vanilla bean cut into halves (seeds scraped and reserved)
    1
  • shelled unsalted pistachio nuts plus extra to serve
    70 g
  • ricotta drained
    375 g
  • natural yoghurt
    50 g
  • dark chocolate shaved for garnishing
    20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 119.4 mg
Protein 11.9 g
Energy 1240.8 kJ / 295.3 kcal
Fat 19.4 g
Fibre 2.1 g
Saturated Fat 7.7 g
Carbohydrates 17.9 g

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Australia and New Zealand

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