Lemon Ricotta Cheesecake

By holly

Ingredients

• Crust:
• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/4 cup butter, melted
• 1 teaspoon grated lemon zest
• 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 grated lemon zest
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

Details

Servings 1
Adapted from 12tomatoes.com

Preparation

Step 1

Directions:

In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. 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.