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Pistachio and Lemon Cheesecake

This cheesecake is gluten free, fresh and easy to make with pistachio meringue as a crust, lemon and ricotta mousse and white chocolate frosting. It’s so delicious and perfect for Shavuot.

 Cheese, Pistachio and Lemon Mousse Cake

Photo: Natalie Levin



Pistachio and Lemon Cheesecake

24 cm round cake pan

For pistachio dacquoise:
50 grams sugar powder
60 grams pistachios
2 large egg whites
20 grams sugar
1/2 tsp. vanilla extract

For lemon and cheese mousse:
10 grams gelatin powder
50 ml. cold water
500 grams ricotta cheese
200 ml. sour cream
150 grams sugar powder
1 tsp. vanilla extract
Zest of 1 lemon
500 ml. heavy cream

For the topping:
150 grams chopped white chocolate
50 ml. heavy cream
1 tbsp. lemon juice
20 grams soft butter

Decoration:
30-40 grams roasted chopped pistachios

Preparation:

  1. Pistachio dacquoise: preheat oven to 170c degrees and line your cake pan with baking paper.
  2. In a food processor with a steel blade put sugar powder and pistachios and grind to fine powder.
  3. In a mixer bowl with whipping-attachment whip egg whites on high speen until white foam begins to form.
  4. Continue whipping while gradually adding the sugar and vanilla, and whip for about 3-5 minutes until a stable glossy meringue forms.
  5. Add in the pistachio and sugar powder and fold gently with a spatula until blended.
  6. Pour the mixture into the pan, flatten to an even layer and bake for 18-22 minutes, until golden brown.
  7. Cool cake completely at room temperature.
  8. Lemon and cheese mousse: in a small bowl mix gelatin and water. Set aside for 10-15 minutes, until the gelatin absorbs liquid.
  9. In a medium bowl, whisk ricotta cheese, sour cream, sugar powder, vanilla and lemon zest into a smooth mixture.
  10. Dissolve the gelatin in the microwave until completely melted. Add about 3-4 tablespoons of the cheese mixture into the dissolved gelatin and beat well.
  11. Strain the mixture and add into the remaining cheese mixture while whisking until incorporated.
  12. Whip the cream to soft peaks, and gently fold into the cheese mixture until a smooth mousse forms.
  13. Pour the mousse over the pistachio crust and smooth the top.
  14. Cool the cake for at least 4-5 hours in the freezer, well wrapped, until frozen.
  15. Topping: in a small bowl put white chocolate and cream and melt in the microwave or over double-boiler until smooth and shiny ganache forms.
  16. Add in lemon juice and soft butter and whisk until blended.
  17. Pour the ganache over the cake and flatten evenly.
  18. Extract the cake from the pan and garnish with pistachios.

Notes:

  • Keep the cake in the refrigerator for up to 5-6 days.
  • You can freeze the cake for 2 weeks.

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