Lemon Ricotta Cheesecake With Pistachio Crumble

Light, creamy, and delicately fragrant, this Lemon Ricotta Cheesecake brings together the freshness of citrus and the richness of traditional European dairy. Made with fine European flour and creamy ricotta, and finished with a crisp pistachio crumble, it reflects the simple elegance and balanced flavours that define European baking.

Makes

6-inch pan (6–8 portions)

Preparation Time

4 hours 45 minutes

INGREDIENTS

80 g graham cracker crumbs
15 g sugar
45 g melted butter
300 g ricotta (well drained)
150 g cream cheese
110 g sugar
2 eggs
10 g flour
Zest of 1½ lemons
30 ml lemon juice
1/2 tsp vanilla
3/4 cup pistachios (chopped)
1/4 cup flour (for crumble)
3 tbsp cold butter

METHOD

In a large bowl, combine the crushed biscuits with the melted butter. Mix well until the crumbs are fully coated.

Press the mixture evenly into the base of a springform pan to form a compact crust. Chill in the refrigerator while you prepare the filling.

In a separate bowl, beat the ricotta cheese until smooth. Add the sugar and continue to mix until well combined. Add the lemon zest and lemon juice, then beat again until the mixture is creamy and smooth.

Crack the eggs into a small bowl and whisk lightly. Gradually add the eggs to the ricotta mixture, mixing gently after each addition until everything is fully incorporated.

Pour the ricotta filling over the chilled crust and spread it evenly with a spatula.

Bake in a preheated oven until the cheesecake is set and lightly golden around the edges. Remove from the oven and allow to cool completely.

Next, prepare the pistachio crumble. While the cheesecake cools, combine crushed pistachios, sugar, and a small pinch of salt in a bowl. Toss until the nuts are evenly coated and crumbly.

Once the cheesecake has cooled, evenly sprinkle the pistachio crumble over the top.

Slice and serve.