Nonstick cooking spray
10 (2 1/2-by-5-inches each) graham cracker boards
1/3 cup sugar
1/2 stick (1/4 cup) unsalted butter, melted
2 1/4 cups (about 18-ounces) full-cream artisanal or commercial ricotta cheese
1 1/2 cups sugar
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Grated zest of 2 lemons
Grated zest of 1 lime
1 1/2 cups heavy cream
6 large eggs
1/4 cup, plus 2 tablespoons all-purpose flour
1/2 teaspoon table salt
1 large egg
4 large egg yolks
3/4 cup sugar
2 teaspoons fresh grated lemon zest
2 teaspoons fresh grated lime zest
Pinch table salt
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/2 stick (1/4 cup) unsalted butter, cut into large dice
For the crust you can substitute cookie crumbs for graham cracker crumbs. If the ricotta cake cracks on cooling, the curd will cover the crack.
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