One of the simplest ricotta cheesecake recipes you’ll make infused with the flavor of pistachio paste. Just stir all the ingredients together for this easy no crust pistachio cheesecake and bake. Top with chopped pistachios for extra texture and flavor!
I am quite fond of no crust ricotta cheesecakes! And there is no end to the possible flavor combinations. You can go with plain and simple ricotta and lemon; or add fruit such as pears or blueberries.
Without a doubt, my all time favorite is my mother’s double crust ricotta pie, usually prepared at Easter time. But sometimes you just want a quick and easy ricotta dessert that you can prepare in minutes and this pistachio cheesecake is just that!
I did not use any special kitchen tools other than my whisk to prepare this cheesecake, and so you may notice that my ricotta has somewhat of a grainy texture. I’m ok with this, but if you prefer a smoother textured cheesecake, use your hand held mixer or egg beater when adding the ricotta to your batter.
Homemade vs Store Bought Pistachio Paste
I originally created this easy homemade pistachio paste for my pistachio tiramisu recipe. I whirled together raw pistachios; honey for a touch of sweetness and oil to create a smooth and creamy paste. That’s all there is to it!
However, you may also purchase pistachio cream in a jar. Which, by the way, is delicious spread on toast! These spreads are usually much sweeter than my homemade paste. Therefore if you plan on using a purchased pistachio cream, I suggest that you taste and adjust the amount of sugar you add to your cheesecake.
Why add cornstarch to cheesecake?
If you have tried any of my other cheesecake recipes, you’ll notice the addition of a new ingredient in this recipe. I decided to experiment by adding cornstarch to this pistachio cheesecake.
Cornstarch may be added to cheesecake to give it a firm and thick texture. Although not absolutely necessary, I did appreciate the texture of this ricotta cheesecake which is slightly less moist compared to my other recipes.
If you prefer, you may choose to omit the cornstarch altogether. Or you may also substitute potato starch; rice flour or even all-purpose flour in place of cornstarch. Let me know what your preference is if you give this recipe a try!
Ingredient List
- Pistachios: raw, shelled whole pistachios for the paste plus extra for garnishing.
- Honey
- Vegetable oil: or any neutral oil such as avocado oil.
- Ricotta: drained for about 2 hours if it is particularly watery
- Eggs: large, at room temperature
- Granulated sugar
- Vanilla extract
- Cornstarch: may be replaced with potato starch; rice flour or all-purpose flour or even completely omitted if you prefer.
- Salt
- Powdered sugar (optional): for serving
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the pistachio paste
- Place pistachios in the bowl of your food processor or blender and process until you have a fine powder.
- 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.
- Spoon into a bowl and set aside.
Prepare the cheesecake
- Preheat oven to 350 degrees F and grease a 9 inch springform pan or line the bottom and sides with parchment paper.
- Place eggs and sugar in a large bowl. Whisk until pale and frothy, about 3 minutes. Stir in the vanilla extract.
- 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.
- Sift together the cornstarch and salt and add to the wet ingredients.
- Stir until the dry ingredients are completely incorporated.
- Stir in the pistachio paste until fully incorporated.
- 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.
- Dust with powdered sugar and/or chopped pistachios before serving.
Recipe Notes
-Try adding zest of 1 orange for extra flavor.
-Cornstarch may be replaced with all-purpose flour; rice flour or potato starch.
-Alternately, the cornstarch may be eliminated if you prefer.
Keep leftovers refrigerated for up to 3 days.
Wrap well and freeze for up to 1 month.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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More Italian ricotta recipes for you to check out!
- Authentic Sicilian Ricotta Cannoli
- Baked Iris with Ricotta
- Cassatelle with Ricotta Filling
- Cartocci Siciliani with Ricotta
- Easy Italian Lemon Ricotta Doughnuts
- Ricotta Pistachio Roll Cake
Ingredients
For the pistachio paste
- ½ cup pistachios raw, shelled
- 1 tsp. honey
- 2-3 tsp. vegetable oil or avocado oil
For the cheesecake
- 3 large eggs
- ¾ cup granulated sugar
- 1 tsp. vanilla extract
- 2 cups ricotta drained for 2 hours if the brand you use is very watery
- ⅓ cup cornstarch
- pinch salt
For topping
- powdered sugar optional
- 2 tbsp. pistachios, finely chopped
Instructions
Prepare the pistachio paste
- Place pistachios in the bowl of your food processor or blender and process until you have a fine powder.
- 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.
- Spoon into a bowl and set aside.
Assemble the cheesecake
- Preheat oven to 350 degrees F and grease a 9 inch springform pan or line the bottom and sides with parchment paper.
- Place eggs and sugar in a large bowl. Whisk until pale and frothy, about 3 minutes. Stir in the vanilla extract.
- 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.
- Sift together the cornstarch and salt and add to the wet ingredients. Stir until the dry ingredients are completely incorporated.
- Stir in the pistachio paste until fully incorporated.
- 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.
- Dust with powdered sugar and/or chopped pistachios before serving.
Notes
-Cornstarch may be replaced with all-purpose flour; rice flour or potato starch.
-Alternately, the cornstarch may be eliminated if you prefer. Storage Keep leftovers refrigerated for up to 3 days. To Freeze Wrap well and freeze for up to 1 month.
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