Ricotta Cheesecake

This recipe would definitely not make my WW list.  We made a cheese cake similar to this when I worked at Circle Pastry Shop years ago.  It was the size of a full sheet tray and probably weighed 25lbs.  This smaller version will be easier to maneuver in and out of the oven.

2 15oz. containers whole milk ricotta cheese
1 tbsp. unsalted butter @ room temperature
1 tbsp. plus 1 C. sugar
3 tbsp unseasoned dry bread crumbs
2 8oz. packages cream cheese @ room temperature, cut into cubes
2 large eggs
2 tbsp. salt free matzo meal
1 tbsp. fresh lemon juice
2 tsp. vanilla
2 1/2 tsp. lemon zest
1/8 tsp. kosher salt
Powdered sugar for dusting

Put ricotta in a large fine mesh strainer set over a bowl.  Drain for 30 minutes.

Arrange rack in lower third of the oven and preheat to 350 degrees.  Grease 8 inch springform pan with butter.  Mix 1 tbsp. sugar and bread crumbs in a small bowl; sprinkle over buttered pan to coat.  Tap out excess crumbs.

Transfer ricotta to a food processor.  Puree for 15 seconds.  Scrape down sides of processor, puree until smooth.  Add the remaining sugar and all other ingredients, puree, scraping down sides occasionally, until smooth, about 30 seconds.  Scrape batter into prepared pan.

Back cheesecake until golden brown and just set, about 1 hour 15 minutes.  Transfer to a rack and let cool in pan (cake will fall slightly).  Refrigerate uncovered until cool, about 3 hours.  Then cover and chill overnight.  To serve, wrap a warm towel around pan to release the cake.  Remove pan sides.  Dust with powdered sugar.  Cut into wedges.