Crustless Ricotta Pistachio Cheesecake
One of the simplest ricotta cheesecake recipes infused with easy to make pistachio paste. Just stir all ingredients together to make this easy no crust pistachio cheesecake and bake.
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup pistachios (raw, shelled)
- 1 tsp . honey
- 2-3 tsp . vegetable oil (or avocado oil)
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp . vanilla extract
- 2 cup ricotta (drained for 2 hours if the brand you use is very watery)
- 1/3 cup cornstarch
- a pinch salt
- powdered sugar (optional)
- 2 tbsp . pistachios, finely chopped
Instructions
- 1
Place pistachios in the bowl of your food processor or blender and process until you have a fine powder.
- 2
Add honey, vegetable oil and process until completely smooth and creamy, about 2 minutes. If needed, you may add a little water for a creamier consistency.
- 3
Spoon into a bowl and set aside.
- 4
Preheat oven to 350 degrees F and grease a 9 inch springform pan or line the bottom and sides with parchment paper.
- 5
Place eggs and sugar in a large bowl. Whisk until pale and frothy, about 3 minutes. Stir in the vanilla extract.
- 6
Add the ricotta and whisk until smooth. Note: if you prefer a smoother, less grainy consistency to the ricotta, use a hand held mixer or egg beater instead.
- 7
Sift together the cornstarch and salt and add to the wet ingredients. Stir until the dry ingredients are completely incorporated.
- 8
Stir in the pistachio paste until fully incorporated.
- 9
Pour the batter into the prepared pan and bake for 45-50 minutes or until the edges are slightly browned and the center is firm. Transfer to a wire rack and let cool.
- 10
Dust with powdered sugar and/or chopped pistachios before serving.