1/4 cup fine graham cracker crumbs (2 full crackers)
1 container (32 oz.) Dragone® Whole Milk Ricotta Cheese (or two 15 oz. containers)
3/4 cup sugar
1 grated peel of 1 lemon
1/4 tsp. vanilla extract
1/8 tsp. salt
4 eggs, beaten
Preheat oven to 350°F.
Butter bottom and sides of an 8 inch springform pan. Coat bottom and sides of pan with graham cracker crumbs, leaving remaining crumbs to coat bottom of pan.
In a large bowl or 12-cup food processor, combine Dragone® Whole Milk Ricotta Cheese, sugar, lemon peel, vanilla and salt; beat on high 3 minutes.
Reduce speed to medium; add eggs and beat 1 minute. Pour into prepared pan.
Place pan on baking sheet and bake in center of oven for 1 hour and 20 minutes. Top will brown slightly. Check oven temperature occasionally to be sure it does not exceed 350°F.
Remove cheesecake from oven and cool on a rack for 1 hour. Run a knife around the edge to loosen. Remove side of pan and place cheesecake back on rack. Continue to cool for 3 hours.
To serve, arrange cherries on top and drizzle with honey if desired.