Ricotta Cheesecake

Instructions

1. Prepare the ricotta
   Place the ricotta in a fine-mesh strainer lined with cheesecloth over a bowl and refrigerate overnight to drain excess moisture. This ensures a firmer texture in the final cheesecake.
2. Prepare the oven and pan
   Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with two layers of aluminum foil to prevent water from seeping in during baking.
3. Make the batter
   In a large bowl, beat the drained ricotta and sugar together until smooth, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Mix in heavy cream, flour, cornstarch, vanilla extract, lemon zest, lemon juice, and salt until just combined. Don't overmix to avoid adding too much air to the batter.
4. Prepare for baking
   Pour the batter into the prepared springform pan. Smooth the top with a spatula. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
5. Bake the cheesecake
   Bake for 70-80 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
6. Cool and chill
   Remove the cheesecake from the water bath and cool completely on a wire rack. Once cooled, refrigerate for at least 6 hours or overnight for the best texture and flavor.
7. Finish with honey and cinnamon
   Before serving, warm the honey slightly and drizzle over the top of the cheesecake. Sprinkle with ground cinnamon for a traditional finish that enhances the flavor profile of the ricotta.