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1
Preheat the oven to 325.
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2
Butter a 9-inch springform pan.
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3
Wrap the outside of the pan with foil.
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4
In a food processor, pulse the Nilla wafers until finely ground.
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5
Add the confectioners sugar, salt and cinnamon and pulse to combine.
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6
Add the 4 tablespoons of melted butter and pulse until the crumbs are evenly moistened.
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7
Press the crumbs onto the bottom of the prepared pan in an even layer, packing them tightly.
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8
Bake for about 10 minutes, until toasted and fragrant.
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9
Let cool.
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10
Meanwhile, in a standing electric mixer fitted with the paddle, beat the ricotta with the cream cheese and granulated sugar at medium speed until smooth.
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11
Beat in the lemon zest, lemon juice and vanilla, then beat in the eggs until smooth, scraping down the side and bottom of the bowl.
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12
Set the springform pan in a roasting pan and pour in the ricotta filling.
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13
Place the roasting pan in the center of the oven and pour enough hot water into the roasting pan to reach halfway up the side of the springform pan.
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14
Bake the cheesecake for about 1 1/2 hours, until lightly golden on top and just set.
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15
Let the cheesecake stand in the water bath for 10 minutes; remove it and let cool to room temperature, then refrigerate until thoroughly chilled, about 4 hours.
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16
Run a thin knife blade around the edge of the cheesecake.
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17
Remove the foil and the pan ring and carefully transfer the cheesecake to a platter.
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18
Cut in wedges with a wet knife and serve with strawberry-rhubarb jam or compote.
