Baked Lemon Cheesecake

Ingredients

Crust

• 2 cups finely ground chocolate wafer cookies
• 1/4 cup walnuts, finely chopped
• 3 Tablespoons granulated sugar
• 6 Tablespoons butter, melted

Filling

• 3 cups cream cheese, at room temperature
• 2 Tablespoons all purpose flour
• 1/8 teaspoon salt
• 3/4 cup ricotta cheese
• 1 1/4 cup granulated sugar
• 1 Tablespoon vanilla extract
• 2 Tablespoons lemon juice
• 2 tablespoons grated lemon zest
• 4 eggs, room temperature

Topping

• 1/4 cup chocolate shavings

Directions

1. Preheat oven to 375 degrees F.
2. Wrap the bottom of a 9-inch s pringform pan with a piece of aluminum foil.
3. To make the crust, In a medium bowl, stir together the cookie crumbs, chopped nuts, butter and sugar until well blended.
4. Press the crumbs over the bottom of the pan and about 2 inches up the side.
5. Bake for 12 minutes.
6. Place on a cooling rack to cool to room temperature.
7. Reduce oven temperature to 300 degrees F.
8. Beat the cream cheese, ricotta, flour and salt on medium speed until light and fluffy, about 5 minutes.
9. Add the sugar and continue to beat until well blended and smooth.
10. Add the vanilla extract, lemon juice, and lemon zest.
11. Add the eggs one at a time and beat just until blended.
12. Pour gently into pan.
13. Bake for 55-65 minutes or until the center is almost set.
14. Cool completely on a wire rack. for 1-2 hours.
15. Refrigerate for atleast 6 hours.
16. Remove the side of the springform pan and carefully unmold.
17. Sprinkle chocolate shavings over the top to serve.