For an extra layer of flavor, consider adding a touch of almond extract to the crust. When processing the cheesecake filling, avoid overmixing after adding the eggs. Overmixing can incorporate too much air, leading to cracks during baking. The long chilling time is crucial for the cheesecake to fully set and develop its flavors. Garnish with extra chopped pistachios and fresh berries before serving for a more visually appealing presentation.
Lemon Ricotta Cheesecake
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PREP TIME25 mins
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COOK TIME2 hrs
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TOTAL TIME16 hrs 25 mins
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SERVING10 People
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VIEWS8
Indulge in the creamy decadence of this lemon ricotta cheesecake, where the tang of Meyer lemon meets a nutty, ginger-infused crust. A show-stopping dessert perfect for any celebration.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol179 mg
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Fiber2 g
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Protein19 g
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Saturated Fat21 g
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Sodium442 mg
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line a 9-inch loose-bottom cake pan or springform pan with parchment paper; grease the sides. (5 minutes)
02
StepIn a food processor, combine pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt. Pulse until finely ground. Add melted butter; pulse until the mixture resembles moist sand. Press firmly into the bottom of the prepared pan. (10 minutes)
03
StepBake crust until golden brown and firm, about 12 minutes. Remove from oven and let cool. Reduce oven temperature to 300°F (150°C). (20 minutes)
04
StepWipe out the food processor. Combine ricotta, cream cheese, lemon zest and juice, the remaining 1 cup sugar, and the remaining 1/2 teaspoon salt. Process until smooth, about 30 seconds to 1 minute. Add eggs, one at a time, pulsing until just combined. Do not overmix. Pour over the crust and smooth with a spatula. Wrap the bottom and sides of the pan with aluminum foil. (15 minutes)
05
StepBake until the cheesecake is golden and set, but the center is still slightly jiggly, about 1 hour and 45 minutes. Turn off the oven, crack the door, and let cool inside for 1 hour. Remove and cool on a wire rack for 1 hour. Cover and chill for at least 12 hours (up to 48). (14 hours)
06
StepRun a knife around the perimeter to loosen the cheesecake. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch. (5 minutes)
07
StepSlice with a sharp knife, wiping it clean and dipping in warm water between slices for clean edges. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Abbie Mraz
Jul 1, 2025I was a little intimidated by the water bath, but it was totally worth it. My cheesecake came out perfectly crack-free!
Sadye Stokes
Jul 1, 2025Can I use a graham cracker crust instead? I am not a big fan of pistachios.
Vanessa Spinkaaufderhar
Jul 1, 2025How to store the remaining cheesecake?
Eula Dickens
Jun 30, 2025The pistachio crust is genius! It adds such a unique and delicious twist.
Elaina Vandervort
Jun 30, 2025I made this for my mom's birthday and she said it was the best cheesecake she's ever had!
Mike Moore
Jun 30, 2025The recipe was easy to follow, and the results were amazing. Thank you for sharing!
Betty Feest
Jun 30, 2025This cheesecake was a huge hit at our dinner party! The lemon flavor is so refreshing.