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Lemon Ricotta Cheesecake
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
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