Ricotta Chesecake

• 30 ounces ricotta cheese (containers of whole milk ricotta)
• 1 tablespoon unsalted butter (room temperature)
• 1 tablespoon sugar, plus
• 1 cup breadcrumbs
• 3 tablespoons breadcrumbs
• 16 ounces cream cheese (Philly please, cubed and room temperature)
• 2 large eggs
• 2 tablespoons matzo meal
• 1 tablespoon lemon juice
• 2 1/2 teaspoons lemon zest
• 2 teaspoons vanilla extract
• 1/8 teaspoon kosher salt

1. Special equipment: 8 inch round spring form pan with 2 1/2 inch high sides.
2. Put ricotta in fine mesh strainer set over bowl drain for 30 minute.
3. Arrange rack in lower 1/3 of oven and preheat to 350 degrees. Grease a 8 inch spring form pan with 2 1/2 inch sides with butter. Mix 1 Tablespoon sugar and bread crumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.
4. Transfer ricotta to a processor. Puree for 15 seconds. Scape down sides of processor; puree until smooth. Add cream cheese; puree until smooth. Add remaining sugar and all other ingredients; puree scrapping down sides occasionally, until smooth, about 30 seconds.
5. Scrape batter into prepared pan.
6. Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to rack and let cool in pan without moving(cake will fall slightly). Refrigerate uncovered until cool at least 4 hours or chill over night. To serve, wrap a warm towel around pan to release cake. Remove pan sides. dust with powered sugar. Cut into wedges.
7. Note: I use parchment paper to cover disk and sides of spring form pan follow instructions for greasing pan with butter.Put parchment paper over disk then lock into place cut 2 1/2 inch stripes for the sides and be sure to grease the sides so the parchment adheres well before putting around the sides before adding the batter.

ricotta cheese, unsalted butter, sugar, breadcrumbs, breadcrumbs, cream cheese, eggs, matzo meal, lemon juice, lemon zest, vanilla, kosher salt

Taken from www.food.com/recipe/ricotta-chesecake-508663 (may not work)