2 15 oz. containers whole-milk ricotta
1 TBSP unsalted butter, room temperature
1 TBSP plus 1 cup sugar
3 TBSP unseasoned dry breadcrumbs
2 8-oz. packages cream cheese, room temperature, cut into cubes
2 large eggs
2 TBSP salt-free matzo meal
1 TBSP fresh lemon juice
2 1/2 tsp. lemon zest
2 tsp. vanilla extract
1/8 tsp. salt
Powdered sugar (for dusting)

2 15 oz. containers whole-milk ricotta 1 TBSP unsalted butter, room temperature 1 TBSP plus 1 cup sugar 3 TBSP unseasoned dry breadcrumbs 2 8-oz. packages cream cheese, room temperature, cut into cubes 2 large eggs 2 TBSP salt-free matzo meal 1 TBSP fresh lemon juice 2 1/2 tsp. lemon zest 2 tsp vanilla extract 1/8 tsp salt

SPECIAL EQUIPMENT: 8" - diameter springform pan with 2 1/2" high sides

Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes. Arrange rack in lower third of oven and preheat to 350 degrees. Grease an 8" springform pan with 2 1/2" sides with butter. Mix 1 TBSP sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.

Transfer ricotta to a processor. Puree for 15 seconds. Scrape down sides of processor; puree until smooth. Add cream cheese; puree until smooth. Add the remaining sugar and all other ingredients; puree, scraping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan.

Bake cheesecake until golden brown and just set, about 1 hour and 15 minutes. Transfer to a rack and let cool in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.

To serve, wrap a warm towl around pan to release cake. Remove pan sides. Dust with powdered sugar. Cut into wedges.