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In a food processor, grind up the pistachios and remove from the processor. Then add the digestive biscuits and grind to a fine meal.
Melt one stick of butter and add the butter and sugar to the ground pistachios and digestive biscuits, mix well.*The mixture should be wet enough to form, but not so wet that it oozes butter.
Form crust into your springform pan and bake at 375 degrees for about 7 minutes. *Allow to cool before adding the cheesecake batter.
In your mixer blend together the ricotta cheese, mascarpone, and Greek yogurt. Blend until the mixture is smooth.
Add the eggs one at a time until well blended.
Add the sugar, flour, salt, grated lemon peel, lemon juice, and vanilla.
Blend well until very creamy. Pour mixture into prepared Springform pan and Bake at 375 degrees for 50-60 minutes in a conventional oven, or until the cake has set in the middle. The top of the cheesecake can get brown. If you're not topping the cheesecake or prefer a lighter top, cover the cheesecake with foil for half of the time in the oven.
Wash the strawberries and blueberries, allow to dry on paper towels.
Cut the tops off the dried strawberries and place around the outside of the cheesecake, fill the inside with blueberries. They should be at least two deep in the middle of the Strawberries.
Place all but 1/4 cup of the juice and lemon juice and sugar in a saucepan, heat to a near boil. Mix corn starch, into remaining juice and make into a slurry, add the slurry to the heated juice and bring to a low boil. The mixture should start to clear as it thickens. Remove from heat and allow to cool for 5 minutes, then spoon over the berries.
Refrigerate the cheesecake for at least 4 hours or overnight. The cheesecake will be soft and crumble unless you give it time to set up! I know it's hard to resist but it will be worth it!!