Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 2 pounds (900g) whole milk ricotta cheese, drained very well
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • Zest of 1 lemon
  • Zest of 1 orange
  • 3 tablespoons all-purpose flour (30g)
  • Pinch of salt

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
  2. Preheat oven to 350°F (175°C). Wrap the bottom of the springform pan in aluminum foil. Place the wrapped pan in a larger baking sheet.
  3. Beat ricotta cheese and sugar until smooth and creamy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, almond extract (if using), lemon zest, orange zest, flour, and salt.
  4. Pour the filling into the prepared crust. Carefully pour hot water into the baking sheet, reaching halfway up the sides of the springform pan.
  5. Bake for 55-65 minutes, or until the edges are set and the center is slightly wobbly.
  6. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.