Lemon Ricotta Cheesecake with Pistachio Crust

Follow our step-by-step guide on how to make Lemon Ricotta Cheesecake with Pistachio Crust.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Take a 9-inch loose-bottom or springform cake pan and line it with parchment paper, giving it a light greasing for easy release.

3. Step 3

   In your food processor, blend together the pistachios, 1/4 cup of sugar, flour, ground ginger, and 1/4 teaspoon of salt until finely ground.

4. Step 4

   Introduce the melted butter and pulse until the mixture achieves a texture reminiscent of moist sand.

5. Step 5

   Firmly press this delightful blend into the bottom of your prepared pan.

6. Step 6

   Bake the crust in the preheated oven for approximately 12 minutes, or until it turns a lovely golden brown and feels firm to the touch.

7. Step 7

   Once baked, allow it to cool while you prepare the luscious filling, and lower the oven temperature to 300°F (150°C).

8. Step 8

   Clean your food processor, then add the ricotta cheese, cream cheese, lemon zest, lemon juice, the remaining 1 cup of sugar, and the remaining 1/2 teaspoon of salt.

9. Step 9

   Blend until smooth, which should take about 30 seconds to a minute.

10. Step 10

    Incorporate the eggs one at a time, pulsing gently until just combined to avoid overmixing.

11. Step 11

    Pour this creamy filling over the cooled crust, smoothing the top with a spatula.

12. Step 12

    For a perfect bake, wrap the bottom and sides of the pan in aluminum foil to insulate it.

13. Step 13

    Bake the cheesecake for about 1 hour and 45 minutes, until it’s golden and set, with a slight jiggle in the center.

14. Step 14

    Once done, turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar.

15. Step 15

    Afterward, transfer it to a wire rack to cool at room temperature for another hour.

16. Step 16

    Cover it with plastic wrap and let it chill in the refrigerator for at least 12 hours, or up to 48 hours for maximum flavor.

17. Step 17

    When you’re ready to serve, run a knife around the edge of the cheesecake to loosen it from the pan.

18. Step 18

    If using a loose-bottom pan, place it on a large can or cup and gently pull down to release the cheesecake.

19. Step 19

    For a springform pan, carefully unfasten the latch and remove the rim.

20. Step 20

    Slice the cheesecake with a sharp knife, wiping it clean and dipping it in warm water between cuts for pristine edges.

21. Step 21

    Enjoy this creamy delight that’s sure to impress!.