Lemon Ricotta Cheesecake

I love the tangy lemon flavor of this lemon ricotta cheesecake with a nutty pistachio crust with ginger. Top with toasted and chopped pistachios and fresh berries, if desired.

Lemon Ricotta Cheesecake
Prep Time:
25 mins
Cook Time:
2 hrs
Additional Time:
14 hrs
Total Time:
16 hrs 25 mins
1 9-inch cheesecake


  • 1 ¼ cups shelled pistachios

  • 1 ¼ cups white sugar, divided

  • ¼ cup all-purpose flour

  • ¾ teaspoon ground ginger

  • ¾ 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


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.

  2. Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.

  3. Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).

  4. Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.

  5. Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.

  6. Run a knife around the perimeter of the cheesecake to loosen from pan. 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.

  7. Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.

Cook's Notes:

I chose Meyer lemons for their floral flavor but this would also work with regular lemons.

Cheesecakes crack when they're overbaked, so make sure you check it often as it gets closer to the end of the bake time. You also have to be careful about whipping too much air into it when you're combining the filling ingredients. Mix it just enough so that everything is combined.

Nutrition Facts (per serving)

571 Calories
40g Fat
36g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 571
% Daily Value *
Total Fat 40g 52%
Saturated Fat 21g 107%
Cholesterol 179mg 60%
Sodium 442mg 19%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 6%
Protein 19g
Potassium 343mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love