Crustless Ricotta Cheesecake
Start by mixing the ricotta and cream cheese with an electric mixer on medium speed for one or two minutes, or until very smooth and uniform.
Beat in the sugar, eggs, vanilla, butter, lemon zest, and juice until well combined.
Then add the flour and mix thoroughly.
Pour the batter into the pan, and to remove any bubbles in the cheesecake, tap it many times on the countertop from a low height, at least ten times.
Bake for one hour.
Remove from the pan and chill for at least four hours, ideally overnight, before serving chilled.
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