Name: Ricotta Cheesecake
Prep time: 15 min
Total time: 8 h 30 min
Yield: 12 serving(s)
Ingredients: Cooking spray; 9 graham crackers (1 sleeve), finely crushed; 6 tbsp. butter, melted; 1/3 c. granulated sugar; Pinch kosher salt; 4 c. drained ricotta; 2 (8-oz.) blocks cream cheese, room temperature; 1 1/2 c. granulated sugar; 1 tbsp. all-purpose flour; 1 tbsp. freshly squeezed lemon juice, plus zest for serving; 1 tsp. freshly grated orange zest, plus more for serving; 1/4 tsp. kosher salt; 6 large eggs; Whipped topping, for serving

Step 1Make 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.

Step 2Bake until golden, about 12 minutes. Let cool at least 15 minutes or until completely cooled.

Step 3Make 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.

Step 4Pour 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.

Step 5 Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.

Step 6Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.

Step 7To serve, dollop whipped cream around edges of cake. Sprinkle with orange and lemon zest.