Pistachio Ricotta Cheesecake Bars

Best cheesecake bar recipe inspired Italian ricotta cheesecake. A Pistachio Cheesecake Recipe with a creamy, decadent filling and delicious pretzel crust. Easy recipe for cheesecake that serves a group. Perfect Ricotta Cheesecake Bars that serves 16. 
Makes 16 cheesecake squares

When my husband and I visited Italy for the summer, I took gelato tasting duties very seriously. After collecting A LOT of data, two clear standouts from our trip were the Crunchy Salted Pistachio at Otaleg in Rome, and the Ricotta at Gelateria Della Passera in Florence. This recipe pays homage to those iconic gelato flavors, bringing together sweet, salty pistachios and creamy, rich ricotta in one darn good cheesecake bar. With a pistachio pretzel crust and a decadent two-toned filling, its hard to go wrong with these.

WHAT YOU’LL NEED

INGREDIENTS

Pistachio Pretzel Crust

  • 2 cups pretzels (150 g)

  • 1/2 cup + 2 tbsp unsalted pistachio kernels (100 g)

  • 3 tbsp granulated sugar (35 g)

  • 1/2 tsp kosher salt (2 g)

  • 6 tbsp unsalted butter, melted

Pistachio Ricotta Cheesecake Batter

  • 15 ounce whole milk ricotta, room temperature (425 g)

  • 8 oz cream cheese block, room temperature

  • 1/2 cup + 2 tbsp granulated sugar (140 g)

  • 1/4 tsp salt (1 g)

  • 2 large eggs, room temperature

  • 1/2 cup pistachio paste, separated (150 g)

  • 1 tsp vanilla extract, separated

DIRECTIONS

Make the Pistachio Pretzel Crust

  1. Preheat oven to 325°F. Line a 9x9 square baking pan with foil or parchment that goes up the sides. Grease all sides well.

  2. In a food processor, process the pretzels, pistachios, sugar and salt until finely ground. Add the melted butter and pulse until the crumbs are moistened.

  3. Transfer mixture to prepared baking pan and press into an even layer at the bottom. Bake for 12-15 minutes until toasted and set. Cool on a wire rack.

Make the Ricotta Cheesecake Batter

  1. Place ricotta in a fine mesh strainer set over a bowl, and let strain for 1 hour or in-fridge overnight to remove excess liquid.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the drained ricotta, cream cheese, sugar, and salt on medium speed until smooth, 1 to 2 minutes. Scrape down the sides of the bowl.

  3. Add eggs one at a time, mixing on medium-low until just incorporated.

  4. Separate out half of the batter (about 1 and 1/2 cup) into a medium sized bowl, and fold in the pistachio paste until the batter is uniform in color.

  5. In the other half of the batter still in the mixer bowl, fold in the vanilla extract.

  6. Pour the pistachio batter over the baked crust and spread until flat using an offset spatula. Add the vanilla batter on top, spreading evenly.

  7. Bake in a water bath (see recipe notes) for 40-45 minutes until cheesecake is set, but wobbles just slightly in the center.

  8. Cool completely on a wire rack and transfer to fridge for at least 4 hours or overnight.

RECIPE NOTES & TIPS

  • Water bath: put the cheesecake pan into a larger roasting pan and place in the middle rack of your preheated oven. Carefully pour hot water into the roasting pan until filled with about 1 in of water. This technique creates steam in the oven to ensure even baking and prevent cracks in the cheesecake.

  • To be precise and consistent when baking, I recommend using a Digital Food Scale. The one I linked is relatively inexpensive and in my opinion, a great investment for any home kitchen! But if you don’t have one, I’ll always include cup measurements as well.

  • If you want to utilize a 9x13 pan instead, simply make 1.5x the recipe. This may require a longer bake time.

  • I linked my favorite Pistachio Paste, but feel free to use others or make your own! It’s not a cheap ingredient, but I promise it’s divine. Plus, you’ll be left with extra to drizzle on ice-cream, toast, or eat straight of the jar (no judgies).

  • Be sure to allow the cream cheese, ricotta, and eggs to come to room temp. If the cream cheese isn’t completely softened after sitting out, cut into cubes and microwave for 10-15 seconds. This allows you to form a smooth batter without over-mixing.

  • Since cheesecake requires ample chilling time, I recommend making this a day in advance if bringing to an event. After cooling to room temperature, if you can’t refrigerate the full four hours, you can freeze for about an hour instead.

  • Recipe can easily be made Gluten Free by substituting GF pretzels.