Ricotta and pistachio cheesecake

Ricotta and pistachio cheesecake

4.3 68 évaluations

Préparation 5min

Total 10min

4 portions

Ingrédients

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

Infos nut. par 1 portion

Calories 295.3 kcal / 1240.8 kJ

Protides 11.9 g

Lipides 19.4 g

Glucides 17.9 g

Fibre 2.1 g

Graisses saturées 7.7 g

Sodium 119.4 mg

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Également présenté dans

500 calorie meals 8 Recettes
Australie et Nouvelle-Zélande

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