Lemon Ricotta Cheesecake

😍😍😍👨‍🍳🇮🇹👩‍🍳👍😁

This lemon ricotta cheesecake is so good!!! It is very light and not too lemony 🍋 The lemon makes it fresh. This is a must-try recipe that you won’t be disappointed.

Equipment needed: 6″ spring form pan

Ingredients

CRUST

1 1/2 cups crushed vanilla wafers about 45 wafers

1/4 cup butter melted

1 teaspoon grated lemon zest

FILLING

2 lbs. 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

Directions

CRUST

In a small bowl, combine wafer crumbs, butter, and lemon zest. Press onto the bottom of a greased 6-inch springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool.

FILLING

Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour to the ricotta, mixing thoroughly.

Stir in the eggs one at a time. Next add the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into the crust.

Bake in the center of the oven for about 75-90 minutes at 300 degrees 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 until serving time.

😍😍😍😍👨‍🍳🇮🇹👩‍🍳👍😁😋

Recipe courtesy of Our Italian Journey