Serves
Makes 6 servings
Ingredients
- 4 cups ricotta cheese
- 1 cup granulated sugar
- 1 tablespoon grated lemon rind
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 large eggs
- 2 cups raspberries
- Butter to grease pan
Procedure
Cooking and prep time: 70 minutes
Preheat oven to 350°F.
Place first 5 ingredients in a large bowl and beat with a mixer at medium speed for 2 minutes or until smooth. Add eggs, one at a time, beating well after each addition. Pour batter into a 10-inch springform pan coated with butter. Mix in 2 handfuls of raspberries. Bake at 350°F for 1 hour or until cheesecake center barely moves when pan is touched.
Remove cheesecake from oven and run a knife around the outside edge. Let cool slightly, then remove outer ring from pan. Garnish with the extra raspberries.
