Preheat oven to 350. CRUST - combine crumbs, butter, & sugar in medium bowl. Press crust onto bottom springform pan 1 1/2" up side. Bake 10 min or until set. Cool before filling. Prepare filling: beat ricotta, cream cheese, sugar & flour in large bowel with electric mixer. Add lemon zest & vanilla & mix well. Add eggs one at a time mixing on low speed until well blended. Pour filling into crust. Bake 1 hour or until cake is almost set. Run knife around rim of pan to loosen cheesecake.Cool to room temperature on wire rack; then refrigerate at least 3 hours or overnight.
|