Ricotta Cheesecake Recipe

 **Ingredients:**

**For the Crust:**
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, cold and cubed
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Zest of 1 lemon (optional)

**For the Filling:**
– 2 pounds ricotta cheese (drained if necessary)
– 3/4 cup granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– Zest of 1 lemon (optional)
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– Powdered sugar, for dusting

 **Instructions:**

1. **Prepare the Crust:**
– In a large bowl, combine the flour, sugar, and salt.
– Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
– Add the egg, vanilla extract, and lemon zest (if using), and mix until the dough comes together.
– Press the dough into the bottom and up the sides of a greased 9-inch springform pan. Make sure it is even and well-packed.
– Place the crust in the refrigerator while you prepare the filling.

2. **Prepare the Filling:**
– Preheat your oven to 350°F (175°C).
– In a large bowl, beat the ricotta cheese until smooth.
– Add the sugar, eggs, vanilla extract, and lemon zest (if using), and continue to beat until fully combined.
– Add the flour and salt, and mix until smooth.
– Pour the filling into the prepared crust and smooth the top with a spatula.

3. **Bake the Cheesecake:**
– Bake in the preheated oven for about 60-75 minutes, or until the top is golden and the center is set. The cake may still jiggle slightly in the center, but it will firm up as it cools.
– Once done, remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.

4. **Serve:**
– Once cooled, remove the cheesecake from the springform pan.
– Dust the top with powdered sugar before serving.
– Slice and enjoy!

This cheesecake is best enjoyed after chilling in the refrigerator for a few hours or overnight to allow the flavors to meld and the texture to set.