Ricotta Cheesecake

This is a go to cheesecake recipe. It's very easy to make, fool proof, and doesn't require ingredients that you don't already have in the fridge on any given day. There isn't a base, just pure cheesecake, and really good! If you don't have access to ricotta you can use either homemade white cheese or homemade ricotta.

4 cups ricotta cheese
5 eggs
2/3 cup sugar
1/3 cup flour
1 ts lemon extract
1 ts vanilla extract
pinch salt

Preheat the oven to 325. Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out any excess flour. I spray my springform pans, but you aren't "supposed" to. LOL I also wrap the bottom with foil.               
Place the ricotta in a large mixing bowl,beat it until smooth.  Add the extracts

Stir in the eggs one at a time. Mix until combined 

Stir together the sugar,salt and flour. Add it to the ricotta, mix well but don't over beat. 

Pour batter into the prepared pan, spread it evenly.

Bake in the center of the oven for about an hour, until a light golden color.  Make sure the center is fairly firm, still a bit wiggly, but not uncooked.  Cool on a wire rack. It will sink slightly as it cools. 
Cover, and chill until serving time.    

Enjoy!