Lemon Ricotta Cheesecake

Name: Lemon Ricotta Cheesecake
Yield: (1) 9" Cheesecake, About 12 slices (depending on how you cut them)
Ingredients: For the Crust:; 2 cups Graham Crackers, pulsed into crumbs; 1/3 cup Granulated Sugar; 1/4 teaspoon Kosher Salt; 7 tablespoons Unsalted Butter, melted; =================================; For the Lemon Ricotta Cheesecake Filling:; 3 (8 ounce) packages Full-Fat Cream Cheese, very soft; 1 cup Whole Milk Ricotta Cheese, at room temperature; 1 1/4 cups Granulated Sugar; 2 teaspoons Pure Vanilla Extract; 3 large Eggs + 2 Egg Yolks, at room temperature; 2 tablespoons All-purpose Flour; 3/4 cup Fresh Lemon Juice; 2 teaspoons Fresh Lemon Zest; Whipped Cream, for serving (optional)

Lemon Ricotta Cheesecake was pinched from <a href="http://bakerbynature.com/lemon-ricotta-cheesecake-2/" target="_blank">bakerbynature.com.</a>

"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)

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