Lemon Ricotta Cheesecake

Preheat oven to 350ºF and grease the bottom of a 9 1/2-inch springform pan with soft butter or shortening. Set up a food processor and get the biscotti into its bowl. Run the processor until biscotti become a fine crumb. Combine biscotti crumbs with cinnamon and butter in a bowl and stir it all together well. It should become like wet sand. Transfer the mixture to the bottom of the springform pan and press it out into an even layer. Use the bottom of a glass to really press it all down firmly into a solid crust.

Bake the crust for 15 minutes to lightly brown it. Then take it out and let it cool. Reduce oven heat to 300ºF.

While the crust bakes and cools, prepare the filling. Set up a stand mixer with the paddle attachment and combine the ricotta, sugar and lemon zest in its bowl. Beat all of that together well until smooth and fluffy. Add the cinnamon, lemon extract, salt and vanilla, letting them get completely mixed in. Pour in each egg one at a time. Once they are stirred in, turn the speed to low and slowly add in the flour. Let the flour just get mixed in, then the batter is done!

Grease the sides of the springform pan now so the cheesecake doesn’t stick. Pour the cheesecake batter in over the crust and smooth it out evenly with a spatula. Bake the cake for about 1 1/2 hours, until it is golden on top and completely set. Let it cool for at least 30 minutes before releasing it from the pan. Transfer it to a sealable cake plate and let it chill in the refrigerator for at least 3 hours. Then slice and serve!