Lemon Ricotta Cheesecake
Ingredients
1 Ready made cookie crust
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 pounds cream cheese, at room temperature
1/3 cup granulated sugar
2 large eggs
1 lemon, zested
1/4 pound ricotta cheese
1/4 tsp salt
Prep
Preheat the oven to 375 degrees F.
In a cake mixer fitted with a paddle attachment beat the cream cheese and sugar on low speed until well incorporated, smooth and light, about 2 minutes.
Add the eggs, one at a time, and lemon zest and continue to beat until well incorporated, scraping down the sides as necessary.
Slowly add the salt and ricotta cheese to the batter and mix until smooth.
Pour the batter into the prepared crust and bake in the middle of the oven until starting to set, about 15 minutes.
Lower the oven temperature to 325 degrees F and cook for another 20 to 25 minutes.
Remove from the oven.
Once the cheesecake is cooled to room temperature, cover with plastic wrap and refrigerate until thoroughly chilled, at least 6 hours or overnight.