Preheat the oven to 350°F (180°C)
Cream the butter and sugar and whisk in the eggs and vanilla.
Beat well and add in the ricotta cheese and pinch of salt.
Finally, beat in the milk and then, little by little, the flour.
Stir in the lemon zest.
Pour the mixture into a 9x13 inch baking dish and bake for between 35 and 45 minutes.
The Spanish cheesecake is ready when slightly browned and a toothpick comes out clean.
Let the cheesecake cool for at least 15 minutes to set. Enjoy on its own or with a bit of your favorite jam.
Calories: 314.48kcal | Carbohydrates: 40.83g | Protein: 7.81g | Fat: 13.53g | Saturated Fat: 8.07g | Cholesterol: 78.58mg | Sodium: 100.79mg | Potassium: 138.67mg | Fiber: 0.47g | Sugar: 28.27g | Vitamin A: 488.13IU | Vitamin C: 0.65mg | Calcium: 131.28mg | Iron: 1.01mg