This Pistachio NY Cheesecake Tiramisù merges the rich, creamy textures of traditional New York cheesecake with the iconic flavors of Italian tiramisù and the distinctive nuttiness of pistachios. This exquisite dessert layers coffee-soaked ladyfingers with a lush pistachio-ricotta filling, topped with a smooth pistachio cream cheese frosting. Every bite delivers a complex profile of flavors that is both refreshing and deeply satisfying.
Why You’ll Love This: The unique combination of ricotta and pistachio offers a lighter alternative to the often very dense cheesecake, making it perfect for those who enjoy a less heavy dessert without sacrificing richness or flavor. The addition of coffee-dipped ladyfingers pays homage to the beloved tiramisù, providing a subtle bitter counterpoint that complements the sweet and creamy elements perfectly.
Perfect Occasion: This dessert is ideal for sophisticated gatherings, holiday celebrations, or as a special treat for pistachio lovers. It’s also a stunning option for dinner parties, offering a show-stopping finale that is as delightful to look at as it is to eat.
Decoration Tips: Enhance the visual appeal of the cheesecake by garnishing it with chopped pistachios sprinkled over the top for a crunchy texture and a burst of color. A light dusting of powdered sugar or a few edible gold leaves can add an element of elegance and luxury. For an extra touch of flair, consider adding a few dollops of whipped cream around the edges just before serving.
Ingredients:
- For the base:
- Savoiardi (ladyfingers)
- Coffee mixed with a little milk (for dipping)
- For the filling:
- 500g ricotta
- 130g sugar
- 3 eggs
- 70g 100% pistachio paste or finely ground pistachios
- For the topping:
- 200g Philadelphia cream cheese
- 30g 100% pistachio paste or finely ground pistachios
- 40ml milk
- 20g powdered sugar
- Prepare the Base: Dip the ladyfingers briefly in the coffee and milk mixture. Arrange them in a single layer on the bottom of a 22-24 cm baking dish lined with parchment paper.
- Make the Filling: In a large mixing bowl, whisk together the ricotta, eggs, sugar, and pistachio paste until smooth and well combined.
- Assemble: Pour the pistachio-ricotta mixture over the ladyfinger base in the baking dish.
- Bake: Preheat the oven to 160°C (320°F) and bake the cheesecake for about 1 hour, or until set.
- Prepare the Topping: While the cheesecake is baking, use a whisk to blend the cream cheese, milk, pistachio paste, and powdered sugar until smooth.
- Cool and Decorate: Allow the cheesecake to cool completely in the pan. Once cooled, spread the pistachio cream cheese topping evenly over the top and sprinkle with chopped pistachios for decoration.
- Serve: Chill the cheesecake in the refrigerator before serving to allow the flavors to meld and the topping to set.
Enjoy this delightful Pistachio NY Cheesecake Tiramisù, a creamy, nutty dessert that blends the best of New York cheesecake and Italian tiramisù into one unforgettable dish!
