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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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