Italian Cheesecake - cooking recipe

Ingredients

1 lemon (plus zest)
1 small orange (plus zest)
3 lbs ricotta cheese
1 tablespoon flour
1 1/2 cups sugar
1/4 cup heavy cream
2 tablespoons vanilla
9 large eggs
1/4 cup confectioners' sugar

Preparation

Butter and flour a 9\" spring form pan.
Finely zest lemon and orange (I use a micro planer) and set aside.
Juice lemon and orange and set aside. (I used a lemon/orange a friend brought back from Florida -- if you have one, use it!).
In a large bowl, combine ricotta and zest and whisk until smooth.
Sift in sugar and flour and mix.
Add cream and vanilla and mix.
Whisk in eggs one at a time.
Pour into prepared pan.
Bake at 325\u00b0F for 1 1/2 - 2 hours, or until knife comes out clean.
Turn off oven, open door and let rest in oven for 30 minutes.
Remove spring form and refrigerate for at least 2 hours.
I brought mine up to room temperature before serving.