Lemon Ricotta Cheesecake Recipe 415

LEMON RICOTTA CHEESECAKE

Steps:

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

LEMON RICOTTA CHEESECAKE

Steps:

• In a bowl, combine wafer crumbs, melted butter and lemon peel.
• Press onto the bottom of a 9-inch springform pan.
• Bake at 325 degrees for 12-14 minutes; cool.
• For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
• Combine sugar and cornstarch; add to cheese mixture, and beat well.
• Add in eggs and half and half cream, beating on low speed, just until combined.
• Pour mixture into crust.
• Place the pan on a baking sheet.
• Bake at 325 degrees for 70-80 minutes, or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen.
• Cool 1 hour at room temperature.
• Refrigerate overnight.
• Remove the sides of pan.
• Garnish with more lemon if desired.