Instructions:
1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. **Make the Crust:**
– In a medium bowl, combine the flour, sugar, and baking powder.
– Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
– Add the egg and vanilla extract, mixing until the dough comes together.
– Press the dough into the bottom and up the sides of the springform pan, creating an even layer.
3. **Prepare the Filling:**
– In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy.
– Add the sugar and beat until well combined.
– Add the eggs one at a time, beating well after each addition.
– Mix in the vanilla extract and lemon zest (if using).
4. **Assemble the Cheesecake:**
– Pour the cheese filling into the prepared crust.
– Smooth the top with a spatula.
5. **Bake:**
– Bake in the preheated oven for 50-60 minutes, or until the top is lightly golden and the center is just set.
– Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
6. **Serve:**
– Before serving, dust the top with powdered sugar.
– Slice and enjoy!
This ricotta cheesecake is rich and creamy with a slightly tangy flavor from the ricotta cheese, and it’s perfect for a special occasion or a treat.
