A favorite dessert treat gets a refreshing springtime twist!
- 1/4 cup fine graham cracker crumbs (2 full crackers)
- 1 container (32-oz.) Frigo® Ricotta cheese (whole milk)
- 3/4 cup sugar
- Grated peel of 2 lemons
- Juice of 1 lemon
- 1/4 tsp. vanilla extract
- 1/8 tsp. salt
- 4 eggs, beaten
Preheat oven to 350º F.
Butter bottom and sides of an 8” springform pan. Coat bottom and sides of pan with graham cracker crumbs, leaving remaining crumbs to coat bottom of pan.
In a large bowl or 12-cup food processor, combine Ricotta cheese, sugar, lemon peel, lemon juice, vanilla and salt. Beat on high for 3 minutes.
Reduce speed to medium; add eggs and beat 1 minute. Pour mixture into prepared pan.
Place pan on baking sheet and bake in center of oven for 1 hour and 20 minutes. Top will brown slightly. Check oven temperature occasionally to be sure it does not exceed 350º F.
Remove cheesecake from oven and cool on a rack for 1 hour. Run a knife around the edge to loosen. Remove side of pan and place cheesecake back on cooling rack. Continue to cool for 3 hours.
Serve chilled or at room temperature with a garnish of grated lemon peel.