Ingredients
300g shelled pistachios
300g white sugar
30g all-purpose flour
4g ground ginger
4g kosher salt
115g unsalted butter, melted
900g whole milk ricotta cheese
450g cream cheese, softened
2 tbsp grated Meyer lemon zest
3 tbsp Meyer lemon juice
4 large eggs
Directions
Step 1
Preheat the oven to 175°C (350°F). Line a 23cm (9-inch) loose-bottom cake pan or springform pan with parchment paper and grease it.
Step 2
In a 3.5L food processor, combine pistachios, 50g sugar, flour, ginger, and 1g salt. Pulse until finely ground. Add melted butter and pulse until the mixture resembles moist sand. Press the mixture firmly into the bottom of the prepared pan.
Step 3
Bake the crust in the preheated oven for about 12 minutes or until golden brown and firm. Remove from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 150°C (300°F).
Step 4
Clean the food processor. Add ricotta, cream cheese, lemon zest, lemon juice, remaining 200g sugar, and remaining 2g salt to the food processor and process until smooth, which takes about 30 seconds to 1 minute. Add the eggs one at a time, pulsing until just combined. Do not overmix. Pour the mixture over the crust in the pan and smooth the top with a spatula. Wrap the bottom and sides of the pan with aluminum foil to insulate it.
Step 5
Bake the cheesecake in the preheated oven for about 1 hour and 45 minutes, or until golden and set, but the center is still slightly jiggly. Allow it to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Then, remove it from the oven and let it cool on a wire rack at room temperature for about 1 hour. Cover it with plastic wrap and chill for at least 12 hours, up to 48 hours.
Step 6
To serve, run a knife around the edge of the cheesecake to loosen it from the pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to release the pan from the cheesecake. If using a springform pan, remove the rim by unclasping it. Slice the cheesecake using a sharp knife, wiping it clean and dipping in warm water between slices for clean edges.