Ingredients
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Butter
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⅓ cup finely crushed Gingersnaps
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2 (15-ounce) containers Ricotta
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1 (8-ounce) bar Cream Cheese
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2 large Egg
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½ cup Sugar
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1 tablespoon all-purpose Flour
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1 teaspoon Lemon Zest
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1 teaspoon Orange Zest
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1 teaspoon Vanilla Extract
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Kosher Salt
Directions
Steps
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1
Done
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Butter a 9-inch springform cake pan generously. Line the bottom and sides with the gingersnap crumbs. Pulse the ricotta and cream cheese in a food processor until smooth, 30 to 45 seconds. |
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2
Done
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Add the eggs, sugar, flour, zests, vanilla, and a pinch of salt. Pulse until well combined. Pour into the prepared pan. Bake at 350°F until just set in the middle, 50 to 60 minutes. |
