Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs
Whisk together remaining ingredients and pour into crust.
Bake until puffed and golden but center is still slightly wobbly,
Cool in pan on a rack (cake will sink a little).
Serve cheesecake warm or at room temperature.
The difference between fresh and commercially prepared ricotta is proven
dramatically with this cheesecake.
or plain fine dry bread crumbs
2 pounds fresh ricotta at room temperature 30 minutes
6 large eggs at room temperature 30 minutes
2/3 cup sugar
1/4 cup all-purpose flour
1 1/2 teaspoons grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
Equipment: an 8-inch springform pan
Preparation
Preheat oven to 325�F with rack in lower third.
distributed over bottom of pan.
about 1 1/2 hours.
Ricotta cheesecake is best eaten the day it is made but can be made 1 day
ahead and kept at cool room temperature.