Ingredients

Let’s Cook!

• 1
  Preheat oven to 325º
• 2
  Butter a 9" springform pan, coat with flour.
• 3
  In a food processor, grind the graham crackers until fine.
• 4
  In a medium mixing bowl, combine the crackers, melted butter, and salt.
• 5
  Pour into the springform pan, tamping down with a ramekin.
• 6
  Bake for 10-15 minutes until slightly brown. Remove from oven, let cool.
• 7
  In a small mixing bowl, add orange zes and 1 tbsp sugar, rub together.
• 8
  In a stand mixer, with the paddle attachment, combine the cream cheese, remaining sugar, zest, and salt until creamy.
• 9
  Add the ricotta and mascarpone, mix on medium until smooth.
• 10
  Add eggs, one at a time, until blended.
• 11
  Add corn starch, Marsala, and vanilla.
• 12
  Pour mixture into springform. Tap pan on counter a few times to remove any air. Smooth top with offset spatula.
• 13
  Bake for 1 1/4 to 1 1/2 hours.
• 14
  Cool on a cooling rack, running a sharp knife around the edge of the pan right after taking it out of the oven, to minimize cracking.
• 15
  Refrigerate for 4-24 hours, the more the better.
• 16
  Garnish with candied citrus to serve.