Lemon Ricotta Cheesecake

By tschnet1

Ingredients

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

Details

Servings 1
Adapted from 12tomatoes.com

Preparation

Step 1

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.

Bake in the center of the oven for about 75 to 90 minutes at 300° F, until the cake is a light golden color. When it's ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.

Cool cake on a wire rack. Cover, and chill till serving time.