This Italian classic is lighter than your average cheesecake thanks to the addition of semolina flour. Ricotta makes the vanilla-laced batter lush and creamy, and lemon zest contributes a bright, citrusy note.The baked cake can be enjoyed warm or at room temperature and is garnished with roughly chopped pistachios. If you're feeling especially ambitious, a homemade fruit compote would be quite nice. Store leftovers in an airtight container in the refrigerator for up to five days.