Ricotta Cheesecake

2 pounds of ricotta 5 eggs room temperature 1/3 cup of all purpose flour 1 cup of sugar 2 tsps of vanilla extract 1 tsp of lemon zest 1/4 tsp of ground cinnamon 1/8 tsp of salt PREPARATION Put the ricotta in a large mixing bowl and blend with a spatula or egg beater until smooth. Gradually blend in the sugar and flour. Blend in the eggs one at a time. Blend in vanilla, lemon zest, cinnamon and salt. Pre-heat oven to 300 degrees. Butter and flour a 9 inch spring foam pan. Pour the ricotta mixture into the pan. Place the pan in the middle of the oven and bake for 1 hour and 15 minutes. Cool on a wire rack. Place in the refrigerator to chill before serving. Top with your favorite toppings and your ready to serve. Serves 8 people or just yourself.