Here is a less dense cheesecake recipe, that has just a hint of orange flavour - though you could sub in lemon. Italian Ricotta Cheesecake 1 cup sugar 1/3 cup all-purpose flour 2 pounds ricotta cheese, drained 1 teaspoon orange zest 6 eggs 1 teaspoon vanilla extract 1/4 teaspoon salt Directions Preheat oven to 325 degrees. Set rack in the middle of the oven. Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet. In a medium bowl, sift sugar and flour. In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine. Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt. Pour batter into the prepared pan. Bake in the centre of the oven for about 55 to 60 minutes, until a light golden colour. Make sure the centre is fairly firm and the point of a sharp knife inserted in the centre comes out clean. Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 3 hours.