Lemon Ricotta Pistachio Cheesecake

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). To prepare the pan, place a sheet of parchment paper into a 9-inch round cake pan or springform pan and lightly coat the sides with cooking spray.

Combine pistachios, 1/4 cup granulated sugar, flour, ground ginger, and a pinch of salt in the bowl of a 14-cup food processor. Pulse until the mixture is finely ground, then add butter and continue pulsing until it resembles moist sand. Press the mixture firmly into the bottom of the prepared pan.

Bake in the preheated oven for 12 minutes, or until the crust is golden brown and firm. Remove from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius).

Empty the food processor bowl and add ricotta, cream cheese, lemon zest, juice, remaining 1 cup granulated sugar, and the remaining 1/2 teaspoon salt. Process until smooth, taking about 30 seconds to 1 minute.

Add the eggs one at a time and pulse until just combined; avoid overmixing. Pour the mixture over the crust in the prepared pan and smooth the top with a spatula. Wrap the bottom and sides of the pan with aluminum foil to insulate.

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

To release the cheesecake from the pan, run a knife around the perimeter and loosen it. If using a loose-bottom pan, place the pan on top of a large can or cup and gently pull downward to release the cheesecake. If using a springform pan, remove the rim by pulling the latch.

Slice the cheesecake using a sharp knife and wipe it clean between slices to achieve clean edges.