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Ingredients
- 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
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Directions
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.
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