This was a traditional desert around the Christmas holiday when I was growing up. It’s rich and delicious and easy to make. Prep time 30 minutes Cook time 1 to 1 ¾ hours at 350 degrees Best served cold so expect to let cool and then refrigerate What you’ll need: 4 Pounds of whole milk ricotta cheese (I prefer Polly-O ricotta) 6 Eggs 2 Teaspoons of lemon zest 2 Teaspoons of fresh squeezed lemon juice 2 Teaspoons of real vanilla extract ¾ cup of sugar 25 Gluten-free ginger snaps (you can also use other cookies like vanilla or chocolate as a change-up) ¼ a stick of butter Large cheesecake spring pan Put ricotta cheese in a colander and allow it to drain off any watery excess. Usually bets to let it stand for about an hour. Pre-heat oven to 350 degrees (176.667 Celsius) Place ricotta cheese in large mixing bowl Using...
