Lemon Ricotta Cheesecake with Strawberry Topping

Ingredients

• 2 tablespoons breadcrumbs dry fine
• 6 large eggs 
• 0.5 cup flour all-purpose
• 1 cup granulated sugar 
• 1 tablespoon lemon zest grated ( 3 lemons)
• 45 ounce ricotta cheese whole
• 1 cup cream sour
• 12 servings strawberry-vin santo sauce 
• 1 tablespoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• wire rack
• roasting pan
• cake form
• aluminum foil
• springform pan

Directions

1. Heat oven to 32
2. Sprinkle breadcrumbs into a greased 9-inch springform pan. Wrap pan in a large piece of heavy-duty aluminum foil; press foil up sides of pan. Set pan in large roasting pan.
3. Blend ricotta, sour cream, and sugar in a food processor; pulse until smooth, scraping down sides of bowl. Scrape mixture into a large bowl.
4. Add eggs and next 3 ingredients in food processor; pulse until smooth.
5. Pour into bowl with ricotta mixture, stirring until blended.
6. Pour mixture into prepared pan.
7. Place roasting pan on center oven rack.
8. Pour about 1/2 inch boiling water to the pan.
9. Bake about 1 hour and 20 minutes or until cake is set around the edges and lightly golden on top. (The center will jiggle slightly.)
10. Remove cake pan from foil, being careful of hot water in roasting pan. Run a sharp knife around cake. Cool cake in pan on a wire rack 30 minutes.
11. Place on rack in refrigerator; let cool in pan overnight.
12. Serve cut wedges with Strawberry Topping.