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Lemon Ricotta Cheesecake
Ingredients
  • 1-½ cups crushed vanilla wafers (about 45 wafers)
  • ¼ cup butter, melted
  • 1 teaspoon grated lemon zest
  • 2 pounds fresh, whole-milk ricotta cheese
  • ⅔ cup white sugar
  • ⅓ cup all-purpose flour
  • 6 eggs
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons grated lemon zest
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
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