Ingredients
Crust:
150 grams graham cracker crumbs or ginger snap biscuits
4 tablespoons (55 grams) butter, melted
Cheesecake Filling:
12 ounce full fat cream cheese, room temperature
20 ounces (2 ½ cups) whole milk ricotta, room temperature.
1 cup white sugar
2 tablespoon flour or cornstarch
1/4 teaspoon salt
4 large eggs, room temperature
Zest of 1 orange
Vanilla Extract
Preheat oven to 350 degrees F and spray with non-stick cooking spray, a 9 inch spring form pan.
Crust: In a food processor process the graham cracker crumbs, and melted butter (or oil). Press the crumbs evenly over the bottom of the spring form pan. Refrigerate while you make the filling.
Filling: In your food processor, place the cream cheese and process until smooth with no lumps. Add the ricotta and sugar and process until smooth. Process in the flour and salt. Add the eggs while the machine is working one at a time, processing until incorporated. Finally, add the orange zest and vanilla extract, and process until incorporated.
Remove the crust from the refrigerator and pour in the filling. Bake for about 50 - 60 minutes,.
Then cover and chill in the refrigerator for at least 6 hours, or overnight.
