Ricotta Cheesecake - milk Ricotta cheese

Method

• Preheat oven 350F Butter and flour 9 inch springform pan.
• Wrap the bottom in two layers of aluminum foil.
• Place a deep pan, large enough to fit the springform pan into, in the oven as it preheats and fill it with about 1 inch water.
• In bowl of a food process or mixer, combine ricotta and cream cheese and combine until smooth.
• Add in sugar, mix until sugar dissolves in the cheeses, then add cornstarch.
• Add in the eggs one at a time, waiting until each is fully incorporated before adding the next one.
• Add lemon zest and vanilla and mix until well blended.
• Pour mixture into prepared pan.
• Place pan into waterbath that has been heating in theoven.
• Bake for 65-75 minutes, until the top is lightly browned, but the center should still jiggle slightly when the pan is GENTLY shaken.
• TURN OFF THE OVEN.
• DO NOT REMOVE CHEESECAKE LEAVE IN OVEN WITH DOOR CLOSED UNTIL COOLED.
• THIS KEEPS IT FROM CRACKING.
• Remove and chill overnight in fridge before serving.
• Servings 12.