Italian Ricotta Cheesecake

Italian Ricotta Cheesecake
8 Servings

I used a pre-bought 9" cookie crust, but you can make your own using amaretti cookies to really make it special.

Preheat oven to 350 degrees F.

Place Ricotta and zest in a food processor with the blade attachment. Run until smooth. Add sugar, flour and run until blended. Add eggs one at a time as using the pulse feature. Add vanilla and salt and buzz until combined. Pour batter into crust and bake in center of the oven for about 45 minutes to 1 hour. The top will get a golden brown color and when you shake it the middle of the cake doesn't move. Remove from oven and allow to cool. The cake will sink a bit. When cool, cover and keep in the refrigerator until serving time.

Serve with fresh fruit or whipped Bellwether Crème Fraîche flavored with orange zest.