LEMON RICOTTA CHEESECAKE RECIPE - (4.1/5)

Lemon Ricotta Cheesecake Recipe - (4.1/5) image

Provided by á-8595

Number Of Ingredients 13

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CRUST:
1 1/2 cups crushed vanilla wafers, about 45 wafers
1/4 cup butter, melted
1 teaspoon lemon zest, grated
FILLING:
2 pounds fresh whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons lemon zest, grated
2 teaspoons vanilla extract
1/8 teaspoon salt

Steps:

In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9 1/2-inch springform pan. Bake at 325° F for 12-14 minutes or until lightly browned. Cool. Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly. Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.