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
1 lime
1 lemon
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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