"Sweet and creamy, this easy-to-make Lemon Ricotta Cheesecake is the perfect addition to any dessert table!..."
INGREDIENTS
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For the Crust:
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2 cups Graham Crackers, pulsed into crumbs
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1/3 cup Granulated Sugar
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1/4 teaspoon Kosher Salt
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7 tablespoons Unsalted Butter, melted
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For the Lemon Ricotta Cheesecake Filling:
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3 (8 ounce) packages Full-Fat Cream Cheese, very soft
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1 cup Whole Milk Ricotta Cheese, at room temperature
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1 1/4 cups Granulated Sugar
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2 teaspoons Pure Vanilla Extract
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3 large Eggs + 2 Egg Yolks, at room temperature
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2 tablespoons All-purpose Flour
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3/4 cup Fresh Lemon Juice
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2 teaspoons Fresh Lemon Zest
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Whipped Cream, for serving (optional)