Crustless Ricotta Pistachio Cheesecake Recipe

Wedge of no crust ricotta pistachio cheesecake with fork on plate.

Crustless Ricotta Pistachio Cheesecake Recipe

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.

Course Dessert

Cuisine Italian

Keyword crustless ricotta and pistachio cheesecake recipe

Prep Time 30

Cook Time 50

Servings servings

Calories 204kcal

Author Nadia Fazio

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

US Customary - Metric

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

Substitutions and Variations

-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.

Storage

Keep leftovers refrigerated for up to 3 days.

To Freeze

Wrap well and freeze for up to 1 month.

Nutrition