Cheesecake and saffron

you have

300 g ricotta
300 g flour
300 g of sugar
3 eggs
1 package yeast
1 lemon
milk
0.10 g saffron

procedure

Work the eggs, sugar and lemon and saffron, add the previously crushed ricotta, finally the flour, baking powder and milk q.b ( the advice is to add to the milk gradually until a smooth texture ). Stir to form a smooth paste . Pour the batter into the baking pan , buttered and floured, add a sprinkling of sugar . Bake at 170 °, for about 60 minutes.