Lemon Ricotta Cheesecake
INGREDIENTS
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Crust:
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1-1/2 cups crushed vanilla wafers (about 45 wafers)
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1/4 cup butter, melted
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1 teaspoon grated lemon zest
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Filling:
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2 pounds fresh, whole-milk ricotta cheese
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2/3 cup white sugar
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1/3 cup all-purpose flour
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6 eggs
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1/4 teaspoon ground cinnamon
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2 teaspoons grated lemon zest
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2 teaspoons vanilla extract
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1/8 teaspoon salt
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