Lemon Ricotta Cheesecake

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)

Instructions

1. Preheat oven to 325 degrees (F).

For the Crust:

1. In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
2. For the Lemon Ricotta Cheesecake Filling:
3. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and Ricotta cheese until smooth.
4. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined.
5. Quickly stir in the lemon juice and zest, mixing just until it's incorporated in the batter.
6. Pour filling into prepared crust, and spread the top smooth.
7. visit: Lemon Ricotta Cheesecake @ bakerbynature.com For Recipe Instructions.

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