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Lemon Ricotta Cheesecake

INGREDIENTS

1-1/2 cups crushed vanilla wafers (about 45 wafers)

1/4 cup butter, melted

1 teaspoon grated lemon zest

2 pounds fresh, whole-milk ricotta cheese

2/3 cup white sugar

1/3 cup all-purpose flour

6 eggs

1/4 teaspoon ground cinnamon

2 teaspoons grated lemon zest

2 teaspoons vanilla extract

1/8 teaspoon salt

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