Ricotta Cheesecake

1 . Stage

Make crust: Preheat oven to 325°. Spray a 9-inch springform pan with cooking spray. In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and a pinch of salt until totally combined. (Mixture should resemble wet sand.) Press into bottom of prepared pan. 

2 . Stage

Bake until golden, about 12 minutes. Let cool at least 15 minutes or until completely cooled. 

3 . Stage

Make filling: Add ricotta, cream cheese, sugar, flour, lemon juice, orange zest, and salt to the bowl of a food processor. Process until fully combined and smooth, about 1 minute. Add eggs and process until well combined. 

4 . Stage

Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 45 minutes.

5 . Stage

Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. 

6 . Stage

Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.

7 . Stage

To serve, dollop whipped cream around edges of cake. Sprinkle with orange and lemon zest.