Lemon Ricotta Cheesecake Recipe

Ingredients

• 9 ounces fine cookie crumbs, store-bought or homemade, such as gingerbread, gingersnaps, or graham crackers, see note (about 2 cups; 250g)
• 1 ounce unsalted butter, melted (about 2 tablespoons; 30g)
• Pinch of salt
• 24 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C (about 3 cups; 680g)
• 24 ounces fresh ricotta, strained if watery, brought to about 70°F/21°C, see note (about 3 cups; 680g)
• 10 ounces plain or toasted sugar (about 1 1/2 cups; 280g)
• 1 ounce freshly squeezed lemon juice (about 2 tablespoons; 30g)
• 1 tablespoon freshly grated lemon zest, not packed (about 5g)
• 1/2 teaspoon lemon oil or lemon extract
• 1/2 teaspoon orange flower water
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 8 large eggs (about 14 ounces; 395g)
• Candied lemon peel, blueberry jam, or other accompaniments, such as 1 recipe (about 1/2 cup) complementary Fruit Syrup or jelly, for saucing the fruit, optional

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