Ricotta Cheesecake for 12 Slices

Instructions:

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. Combine graham cracker crumbs, 75g granulated sugar, and melted butter in a bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the pan using the base of a measuring cup.
4. Bake the crust for 8–10 minutes until toasted and fragrant, then set aside to cool.
5. Place the strained ricotta in a food processor and pulse until completely smooth.
6. Add 200g granulated sugar, lemon zest, vanilla, and salt; process until integrated.
7. Add eggs one at a time, pulsing just until combined.
8. Sift in the cornstarch and pulse for 5 seconds, ensuring the batter is not overmixed.
9. Pour the filling over the cooled crust and smooth the top with an offset spatula.
10. Bake for 50–60 minutes until edges are set and mahogany-colored, but the center still has a slight wobble.
11. Turn off the oven and crack the door open slightly, leaving the cake inside for 30 minutes to cool gradually.
12. Remove from oven, cool completely at room temperature, then refrigerate for at least 6 hours before serving.