Ricotta Chesecake - cooking recipe

Ingredients

30 ounces ricotta cheese (containers of whole milk ricotta)
1 tablespoon unsalted butter (room temperature)
1 tablespoon sugar, plus
1 cup breadcrumbs
3 tablespoons breadcrumbs
16 ounces cream cheese (Philly please, cubed and room temperature)
2 large eggs
2 tablespoons matzo meal
1 tablespoon lemon juice
2 1/2 teaspoons lemon zest
2 teaspoons vanilla extract
1/8 teaspoon kosher salt

Preparation

Special equipment: 8 inch round spring form pan with 2 1/2 inch high sides.
Put ricotta in fine mesh strainer set over bowl drain for 30 minute.
Arrange rack in lower 1/3 of oven and preheat to 350 degrees. Grease a 8 inch spring form pan with 2 1/2 inch sides with butter. Mix 1 Tablespoon sugar and bread crumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.
Transfer ricotta to a processor. Puree for 15 seconds. Scape down sides of processor; puree until smooth. Add cream cheese; puree until smooth. Add remaining sugar and all other ingredients; puree scrapping down sides occasionally, until smooth, about 30 seconds.
Scrape batter into prepared pan.
Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to rack and let cool in pan without moving(cake will fall slightly). Refrigerate uncovered until cool at least 4 hours or chill over night. To serve, wrap a warm towel around pan to release cake. Remove pan sides. dust with powered sugar. Cut into wedges.
Note: I use parchment paper to cover disk and sides of spring form pan follow instructions for greasing pan with butter.Put parchment paper over disk then lock into place cut 2 1/2 inch stripes for the sides and be sure to grease the sides so the parchment adheres well before putting around the sides before adding the batter.