- 1½ cups (375 mL) butter cookie crumbs
- ¼ cup (50 mL) unsalted butter, melted
- 2 packages (each 8 oz/250 g) cream cheese, softened
- 1 lb (500 g) ricotta cheese, drained (see tips)
- 1 cup (250 mL) sour cream
- 1½ cups (375 mL) granulated sugar
- 5 eggs
- 1 cup (250 mL) pistachios, finely ground
- ½ cup (125 mL) all purpose flour
- 2 tbsp (25 mL) freshly squeezed lime juice
- 1 tbsp (15 mL) vanilla extract
- Classic Whipped Cream Topping
- ¼ cup (50 mL) pistachios, ground
- 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased
- Preheat oven to 350°F (180°C)
- Crust: In a bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.
- Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, ricotta cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in pistachios, flour, lime juice and vanilla.
- Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
- Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe rosettes around top of cake, if desired. Top with a dusting of ground pistachios.
- Variations:
- Garnish each slice with Fresh Raspberry Sauce during the holidays for a green and red effect.
- Use chocolate sandwich cookies instead of the butter cookies for the crust. It’s a delicious alternative.