This Vanilla Ricotta Cheesecake is rich and creamy. If you've never tried ricotta in a cheesecake it works really well. It makes a lighter cheesecake than just using cream cheese. The vanilla flavor is the star in this cheesecake.
Put the entire pan into a larger pan. Pour hot water into the larger, outside pan. Bake at 350 for 1 hour 10 minutes or until only the very center of the cheesecake jiggles.
Leave the cheesecake in the oven with the oven off for at least one hour. Preferable two hours. Refrigerate for at least 4 hours before serving. To serve run a knife around the edges of the pan and then release the spring mechanism to remove the outside of the pan.
Notes on Sweeteners: