Lemon Ricotta Cheesecake
Ingredients
- 1½ cups Nilla Wafers, crushed about 45
- ¼ cup butter, melted
- 1 tsp lemon zest
- 2 lbs fresh, whole milk ricotta
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 6 eggs
- ¼ tsp ground cinnamon
- 2 tsp grated lemon zest
- 2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Preheat oven to 325˚ F.
- 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 for 12-14 minutes or until lightly browned. Cool.
- Lower oven temperature to 300˚ F.
- 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.
- Bake in the center of the oven for about 75 to 90 minutes, 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 ready to serve.
Recipe Notes
¼ ½ ¾
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