Description
A rich and creamy pistachio cheesecake with a buttery speculoos-pistachio crust and a silky ricotta, cream cheese, and pistachio filling. Perfect for making ahead for holidays, birthdays, and dinner parties.
Ingredients
150 g speculoos cookies
80 g salted butter, melted, plus extra for greasing the pan
50 g coarsely ground pistachios
500 g ricotta cheese
150 ml heavy cream
150 g cream cheese, such as St Môret or Philadelphia
150 g pistachio paste
4 eggs
3 tablespoons all-purpose flour
60 g granulated sugar
A few chopped pistachios, for garnish (optional)
Instructions
- Preheat the oven to 180°C (350°F). Lightly butter a springform pan and line it with parchment paper.
- Crush the speculoos cookies into fine crumbs. Combine with the melted salted butter and coarsely ground pistachios until evenly moistened.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
- Add the ricotta, heavy cream, cream cheese, pistachio paste, eggs, flour, and granulated sugar to a blender or food processor. Blend until completely smooth and evenly combined.
- Pour the pistachio filling over the slightly cooled crust and gently smooth the surface.
- Bake for approximately 1 hour, until the edges are set but the center still has a slight wobble.
- Allow the cheesecake to cool completely, then refrigerate for at least 3 hours, or preferably overnight, until thoroughly chilled and set.
- Before serving, garnish with chopped pistachios if desired. Slice and serve chilled.
Notes
Chill the cheesecake for at least 3 hours before slicing; overnight chilling gives an especially firm, creamy texture.
Graham crackers or another crisp buttery biscuit can replace the speculoos cookies.
For a chocolate variation, drizzle the chilled cheesecake with melted dark or milk chocolate.
For extra pistachio flavor, garnish generously with additional chopped pistachios.
Finely grated lemon or orange zest can be added to the filling for a brighter flavor.
For special occasions, garnish with whipped cream, fresh raspberries, strawberries, or chopped pistachios.
Store covered or in an airtight container in the refrigerator for 3 to 4 days.
Individual chilled slices can be wrapped tightly and frozen in a freezer-safe container. Thaw gradually in the refrigerator before serving.
Serve chilled rather than reheating for the best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (1/6 cheesecake)
- Calories: 690 kcal
- Sugar: 25 g
- Sodium: 390 mg
- Fat: 53 g
- Saturated Fat: 25 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 220 mg
