Note to self: Don't trust anyone who doesn't like cheesecake.
Ingredients
FOR THE CRUST
Cooking spray
9 graham crackers (1 sleeve), finely crushed
6 tbsp. butter, melted
⅓ c. granulated sugar
Pinch kosher salt
FOR THE FILLING
4 c. drained ricotta
2 (8-oz.) blocks cream cheese, room temperature
1½ 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
¼ tsp. kosher salt
6 large eggs
Whipped topping, for serving
Instructions
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.
Bake until golden, about 12 minutes. Let cool at least 15 minutes or until completely cooled.
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.
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.
Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
To serve, dollop whipped cream around edges of cake. Sprinkle with orange and lemon zest.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/ricotta-cheesecake/