PISTACHIO-RICOTTA CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 10 to 12 slices of cheesecake
Number Of Ingredients 14
Steps:
- Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
- Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
- Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
- Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
- Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.
STRAWBERRY AND PISTACHIO GALETTE
With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase ripe summer berries. It is a bit more demanding to make than many other galettes, but you can do it in stages, making the dough, the compote and the frangipane a few days ahead, then bake on the same day as you plan to serve it so the pastry stays delightfully crisp. And if you miss strawberry season, make this with raspberries, blackberries or blueberries, adjusting the sugar in the compote to match the sweetness of the fruit (taste and add more sugar for sour fruit, less sugar for sweeter fruit).
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the dough: In a food processor, pulse to combine flour, salt and sugar. Add butter and cream cheese and pulse until lima-bean-size pieces form. Drizzle in lemon juice and 3 tablespoons/45 milliliters ice water, then pulse just until dough comes together, adding another tablespoon/15 milliliters of water if dough looks dry. Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.
- Make the strawberry compote: Combine approximately 2/3 of the strawberries in a small pot with the lemon juice and 1 to 2 tablespoons granulated sugar to taste, depending on sweetness of the berries. Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.
- Make the frangipane: In a food processor, process 3/4 cup/100 grams shelled raw pistachios and remaining 1/2 cup/100 grams sugar until finely ground. Add butter; pulse until combined, then add 2 eggs, the brandy, the lemon zest and the almond extract (if using), and pulse until smooth.
- Heat oven to 375 degrees. Dust a work surface with flour. Roll out dough to a 16-inch circle (it will be just slightly thicker than 1/8-inch), then transfer to parchment-lined baking sheet.
- Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough. Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.
- In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 40 to 50 minutes. Transfer to a wire rack to cool completely. To serve, top with remaining halved strawberries and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 214 milligrams, Sugar 15 grams, TransFat 1 gram
PISTACHIO CAKE
This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!
Provided by TheRecycleChef
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
- Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.
Nutrition Facts : Calories 323 calories, Carbohydrate 35.9 g, Cholesterol 37.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 376.8 mg, Sugar 22.9 g
PISTACHIO POUNDCAKE WITH STRAWBERRIES
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb. It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways. Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream. If you can't find lavender buds, use 1 tablespoon of finely chopped mint or basil leaves. But do not add the chopped herbs to the mortar with the sugar. Instead, toss them with the berries right before serving.
Provided by Emily Weinstein
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Prepare the cake: Position a rack in the center of the oven and heat to 325 degrees. Grease and flour a 9-x-5-x-3-inch loaf pan.
- Grind the pistachios in a food processor just until they resemble coarse meal. Be careful to not grind them into pistachio butter. Add the flour, baking powder and salt, and pulse until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth, then, with the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Occasionally stop the mixer and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extracts.
- With the mixer on low speed, add half the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined. Finish mixing the batter by hand with a rubber spatula. Make sure to scrape the bottom and sides of the bowl to ensure even mixing.
- Pour batter into the prepared pan, smooth the top, and bake until cake is golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool 15 minutes in the pan, then remove the cake to a rack to cool completely.
- Prepare the strawberries: Combine sugar, lavender and vanilla seeds in a mortar and grind with a pestle until the lavender is broken up into fine bits and the sugar is fragrant.
- Hull the strawberries and slice in half if they are small, or in quarters if they are larger. Combine the sliced berries and sugar mixture in a bowl and stir gently. Let macerate for at least 15 minutes at room temperature before serving.
- To serve, slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whipped cream. Extra cake keeps in an airtight container at room temperature for 3 days.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 278 milligrams, Sugar 44 grams, TransFat 1 gram
PISTACHIO CAKE ROLL WITH RICOTTA CREAM AND STRAWBERRIES RECIPE
Provided by BobLongo
Number Of Ingredients 22
Steps:
- One 30 cm long cake roll Preheat oven to 180c degrees and line oven pan lightly greased baking paper. Pistachio cake roll: in a mixer with a whipping-attachment put eggs, sugar, salt and vanilla and beat for 3-4 minutes until thick white foam. Add pistachio paste and lemon zest and continue beating until the mixture is uniform. Add in flour, pistachio powder and baking powder and fold into a uniform mixture. Spread the mixture on a baking oven with baking paper in an even layer. Bake for 6-8 minutes, until golden and springy to the touch. Cool completely before filling. Prepare the strawberries: wash and remove the leaves. Keep about 5-6 whole strawberries for decoration. Cut the strawberries into cubes and put in a small bowl. Add in sugar and brandy and stir well. Leave at room temperature for about half an hour to absorb flavors. Ricotta Cream: whip heavy cream, ricotta, vanilla and powdered sugar until you get an airy, stable cream. Fill and roll: spread generous even layer of ricotta cream on the roll. Sprinkle over strawberry cubes (possible with a little syrup, but not too much). Roll tight, sprinkle a little powdered sugar, garnish with ricotta cream, strawberries and a little chopped pistachios. Refrigerate and serve.
More about "pistachio cake roll with ricotta cream and strawberries recipes"
PISTACHIO CAKE WITH STRAWBERRIES & CREAM - INSIDE THE …
From insidetherustickitchen.com
5/5 (5)Total Time 50 minsCategory DessertCalories 491 per serving
- Pre-heat the oven to 180C (350F) and grease and line a 10x5 inch (24x12cm) loaf pan if not using non-stick.
- Put the pistachios in a food processor and blitz to fine crumbs. Be careful not to over blitz to the point the oils are released or they’ll turn into a paste.
- Transfer the batter to a loaf pan and bake for 35 minutes or until an inserted toothpick comes out clean
RICOTTA PISTACHIO ROLL CAKE - MANGIA BEDDA
From mangiabedda.com
3.7/5 (3)Category DessertCuisine Sicilian-ItalianCalories 306 per serving
- Toast shelled unsalted pistachios in a 325 degrees F preheated oven for 10 minutes. Set aside to cool then coarsely chop with a sharp knife.
- Preheat oven to 350 degrees F and line a 10" x 15" baking sheet with parchment paper extending slightly over the edges of the pan.
- Separate the eggs, placing the yolks in a large bowl along with the sugar. Reserve the whites in a separate bowl. Whisk the yolks and sugar until smooth, pale yellow and frothy, about 3 minutes. Add vanilla extract.
RASPBERRY PISTACHIO ROULADE (ROLLED CAKE) – BAKING …
From bakinglikeachef.com
PISTACHIO AND BUTTERCREAM ROULADE CAKE | RICARDO
From ricardocuisine.com
STRAWBERRY-PISTACHIO SWEET ROLLS RECIPE - JUSTIN CHAPPLE
From foodandwine.com
BEST STRAWBERRY RICOTTA CAKE RECIPE - HOW TO MAKE …
From food52.com
PISTACHIO CAKE (DELICIOUSLY MOIST!) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PISTACHIO-CHERRY ICE CREAM PIE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
STRAWBERRY TRAYBAKE RECIPE WITH PISTACHIO | OLIVEMAGAZINE
From olivemagazine.com
PISTACHIO AND STRAWBERRY DESSERT RECIPE FOR THE CHELSEA FLOWER …
From greatbritishchefs.com
PISTACHIO CAKE (BEST RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
PISTACHIO CAKE ROLL WITH RICOTTA CREAM AND …
From recipert.com
PISTACHIO RICOTTA CAKE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PISTACHIO, RICOTTA AND STRAWBERRY CAKE ROLL (LIL-COOKIE)
From pinterest.com
BEST PISTACHIO CAKE ROLL WITH RICOTTA CREAM AND STRAWBERRIES …
From alicerecipes.com
RICOTTA AND PISTACHIO MOUSSE CAKE - ALEX BECKER MARKETING
From alexbecker.org
STRAWBERRY-ORANGE RICOTTA CAKE WITH PISTACHIOS RECIPE - BON APPéTIT
From bonappetit.com
29 SUMMER CAKES FOR SWEETER PICNICS, BARBECUES, AND BRUNCHES
From epicurious.com
PISTACHIO RICOTTA CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GBKITCHEN ON INSTAGRAM: "SWIPE LEFT FOR THE EBOOK VIDEO & MORE …
From instagram.com
You'll also love