Ricotta Cheesecake

Ingredients

• 3 tablespoons finely crushed amaretti (crisp Italian macaroons) 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

Steps

1. Heat the oven to 325°F and put the rack in the lower third.
2. Butter the pan lightly and coat with cookie crumbs, leaving loose crumbs spread over the bottom.
3. Whisk the remaining ingredients together and pour into the crust.
4. Bake for about 1 1/2 hours, until puffed and golden with the center still slightly wobbly.
5. Leave to cool in the pan on a rack; the cake will sink a little.
6. Serve warm or at room temperature.