- 3 pounds ricotta cheese
- 8 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 1 1/2 cups sugar
- 1/3 cup cornstarch
Preheat oven to 350 deg.
Butter a 9" springform pan. Dust the pan with flour and tap out the excess. Place the pan on a 12" square of heavy-duty aluminum foil. Mold the foil tightly around the pan so that water cannot seep in.
In a food processor or blender, puree the ricotta until very smooth. Pour the ricotta into a large bowl. Add the eggs, vanilla, and zests and whisk until well blended.
Stir together the sugar and cornstarch. Add to the ricotta mixture and stir until smooth.
Pour the batter into the prepared pan. Place the pan in a large roasting pan and place it on the middle rack of the oven. Carefully pour hot water to come to a depth of 1" into the roasting pan. Bake for 1 1/2 hours or until the top of the cheesecake is golden and a knife inserted 2 " from the center of the cake comes out clean.
Turn off the oven and prop the door open with a wooden spoon. Let the cake cool for 30 minutes in the turned-off oven.
Remove the cake from the roasting pan and remove the foild wrapping. Cool to room temperature on a wire rack.
Serve at room temperature or slightly chilled. Wrap leftovers tightly and store in the refrigerator.