Ingredients

• • 1 tablespoon unsalted butter at room temperature
  • 3 tablespoons finely ground shortbread cookies
  • 1/4 teaspoon ground ginger
  • 1 pound ricotta at room temperature
  • 1 tablespoon heavy cream
  • 6 eggs at room temperature
  • 2/3 cup sugar
  • 1/4 cup flour
  • 1 1/2 teaspoon finely grated lemon zest
  • 4 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

Directions

• Preheat the oven to 325 degrees Fahrenheit.

  Coat the inside of a springform pan with unsalted butter. Be sure to cover the bottom and the sides.

  Mix the shortbread crumbs and ginger in a small bowl. Press the crumb mixture onto the sides and bottom of the pan.

  Lay a sheet of cheesecloth inside a colander. Drain the ricotta through the cheesecloth for at least 30 minutes, or until most of the liquid has been removed.

  Transfer the drained ricotta to the bowl of a stand mixer fitted with a paddle attachment. Add the heavy cream and beat on medium high until the mixture is smooth. Add the eggs, one at a time, beating well after each addition.

  Add the remaining ingredients and mix thoroughly. Pour the batter into the prepared springform pan.

  Bake the cheesecake for 1 1/2 hours, or until the top is puffed and golden and the center is firm but slightly jiggly.

  Remove the pan to a wire rack and allow to cool for at least 1 hour. Serve it warm, or allow it cool to room temperature.

Tips

• Serve the cheesecake plain, with a dusting of powdered sugar, or topped with candied ginger.

Warnings

• Cook the cheesecake until the center reaches an internal temperature of 160 degrees F, as recommended by the U.S. Food Safety Working Group.