The Preparation

1. **Preheat Oven & Prepare Pan:** Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. For best results and to prevent cracks, wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil; this will protect it if you choose to use a water bath (highly recommended).
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the sugar and all-purpose flour until well combined. This helps prevent lumps and ensures even distribution.
3. **Prepare Ricotta Mixture:** In a large mixing bowl, gently combine the well-drained ricotta cheese with the orange and lemon zests. Mix until just combined; do not overmix at this stage.
4. **Incorporate Eggs & Vanilla:** Add the eggs, one at a time, to the ricotta mixture, mixing well after each addition until just incorporated. Stir in the vanilla extract and salt.
5. **Add Dry to Wet:** Gradually add the sugar and flour mixture to the ricotta mixture, mixing on low speed or by hand until smooth and thoroughly combined. Be careful not to overbeat, as this can introduce too much air, leading to cracks.
6. **Pour into Pan & Bake:** Pour the cheesecake batter into the prepared springform pan. If using a water bath, place the springform pan into a larger roasting pan, then carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
7. **Bake to Perfection:** Bake for 70-80 minutes, or until the edges are set and lightly golden, but the center still jiggles slightly when gently shaken. The residual heat will continue to cook it as it cools.
8. **Cool & Chill:** Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents drastic temperature changes which can cause cracking. Remove from the oven, remove the foil (if used), and let it cool completely on a wire rack at room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight, before serving.