A touch of lemon zest makes our creamy old-world style cheesecake absolutely irresistible.
- Heat oven to 325 degrees Fahrenheit. Coat eight-inch springform pan with cooking spray; sprinkle crumbs all over. On medium speed, beat ricotta and sugar until smooth. Beat in eggs, one at a time; beat in last four ingredients. Pour into pan.
- Bake one hour, 15 minutes to one hour 30 minutes until center jiggles slightly when gently shaken. Run knife along side of cake. Cool on rack. Cover; refrigerate overnight. To serve, remove side of pan. If desired, garnish with raspberries.
- Per serving: Calories: 220 Protein: 11 grams Fat: 12 grams (7 grams saturated) Cholesterol: 101 milligrams Carbohydrates: 18 grams Sodium: 124 milligrams Fiber: 0 grams Sugar: 13 grams
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