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Lemon Ricotta Cheesecake
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
985 minutes
Luscious lemon ricotta cheesecake with tangy filling on a nutty pistachio crust for a refreshing dessert.
Ingredients:
  • 1.25 cups shelled pistachios
  • 1.25 cups white sugar, divided
  • 0.25 cup all-purpose flour
  • 0.75 teaspoon ground ginger
  • 0.75 teaspoon kosher salt, divided
  • 4 tablespoons unsalted butter, melted
  • 2 (15 ounce) containers whole milk ricotta cheese
  • 2 (8 ounce) packages cream cheese, softened
  • 2 tablespoons grated Meyer lemon zest
  • 3 tablespoons Meyer lemon juice
  • 4 large eggs
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper and grease the bottom.
  • Combine pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt in a 14-cup food processor until finely ground. Add butter and pulse until mixture resembles moist sand. Firmly press into the bottom of the prepared pan.
  • Bake in the preheated oven for about 12 minutes until the crust is a beautiful golden brown and firm. Remove from the oven and allow to cool as you get the filling ready. Then, reduce the oven temperature to 300°F (150°C).
  • Clean the food processor. Combine ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt in the food processor. Blend until smooth for 30 seconds to 1 minute. Add eggs one at a time and pulse until just combined; avoid overmixing. Pour mixture over the crust in the pan and use a spatula to even out the top. Wrap the pan's bottom and sides with aluminum foil for insulation.
  • Bake the cheesecake in the preheated oven until golden and set with a slightly jiggly center, about 1 hour and 45 minutes. Let it cool in the oven with the door cracked open for 1 hour. Then cool on a wire rack at room temperature for about 1 hour. Lastly, cover with plastic wrap and refrigerate for at least 12 hours, up to 48 hours.
  • Carefully release the sides of the cheesecake from the pan by running a knife around the edges. For a loose-bottom pan, gently drop the pan downwards by placing it on a can or cup. If using a springform pan, simply unlatch and remove the rim.
  • Slice the cheesecake with a sharp knife, making sure to wipe the knife clean and dip it in warm water between each cut for perfect, clean edges.

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