Ricotta Cheesecake

• crust:
• 15 graham crackers
• 1/4 cup (packed) dark brown sugar
• 1 tbsp all purpose flour
• 1/2 tsp coarse kosher salt
• 1/4 cup unsalted butter, melted
• 2 tbsp water
• filling:
• 1 1/2 cup fresh ricotta
• 3 8 oz packages of cream cheese, room temp
• 1/2 vanilla bean, split lengthwise
• 1 cup sugar
• 1 tbsp finely grated orange peel
• 2 tsp vanilla extract
• 1/4 tsp coarse kosher salt
• 4 large eggs

1. day ahead: line sieve with 3 layers cheesecloth, place ricotta inside. squeeze excess liquid out. allow to drain overnight in fridge.
2. crust: position rack in center of oven, preheat to 350.
3. blend graham crackers in food processor.
4. add sugar, flour and salt.
5. add melted butter and water.
6. process until crumbs are evenly moistened.
7. press mixture into bottom and halfway up sides of 9 inch springform pan with 2 1/2 in sides.
8. bake 15 min.
9. cool.
10. filling: preheat oven to 325.
11. wrap springform with three layers of tinfoil.
12. in electric mixer beat cream cheese until smooth.
13. add ricotta and blend.
14. add scraped vanilla bean seeds, sugar, orange, vanilla, salt and beat until smooth.
15. add eggs one at a time.
16. transfer to crust.
17. place in roasting pan.
18. add hot water to pan until it reaches halfway up sides of springform.
19. bake until set, about 1 hr 30 min
20. cool in pan 1 hr
21. chill overnight.

crust, crackers, brown sugar, flour, kosher salt, unsalted butter, water, filling, fresh ricotta, cream cheese, vanilla bean, sugar, vanilla, kosher salt, eggs

Taken from www.epicurious.com/recipes/member/views/ricotta-cheesecake-50076418 (may not work)