Ingredients
- 1-1/2 cups crushed vanilla wafers (about 45 wafers)
- 1/4 cup butter, melted
- 1 teaspoon grated lemon zest
- 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
Preparation
Step 1
much. That’s why basing the cake with ricotta makes such a difference. Ricotta is lighter and fluffier. It makes for an altogether more refreshing treat.
The addition of lemon zest makes for a tangy, mildly sweet cake that hits the spot on lazy, summer afternoons. All sorts of Italian desserts combine these two ingredients– ricotta and lemons– with palette-pleasing results. Make sure to stock up on high-quality ricotta (fresh from the farmer’s market is ideal!). It makes all the difference.
1/4 cup butter, melted
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.
Cool cake on a wire rack. Cover, and chill till serving time.
Cute As A Button Cookies
http://12tomatoes.com/lemon-ricotta-cheesecake/