Lemon ricotta cheesecake: Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, place stainless steel grates and a baking stone on top, and wait until the temperature reaches 180 degrees Celsius.
Adjust the top and bottom air vents to maintain a consistent temperature.
Mix the flour with baking powder.
Beat the cheese with butter and sugar using a mixer for about 5 minutes.
P.S. Drain any liquid from the ricotta.
Add vanilla, and beat in one egg at a time, mixing well after each addition.