Lemon-Ricotta Cheesecake

Name: Lemon-Ricotta Cheesecake
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 9 ounces fine cookie crumbs, store-bought or homemade, such as gingerbread, gingersnaps, or graham crackers, see note (about 2 cups; 250g); 1 ounce unsalted butter, melted (about 2 tablespoons; 30g); Pinch of salt; 24 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C (about 3 cups; 680g); 24 ounces fresh ricotta, strained if watery, brought to about 70°F/21°C, see note (about 3 cups; 680g); 10 ounces plain or toasted sugar (about 1 1/2 cups; 280g); 1 ounce freshly squeezed lemon juice (about 2 tablespoons; 30g); 1 tablespoon freshly grated lemon zest, not packed (about 5g); 1/2 teaspoon lemon oil or lemon extract; 1/2 teaspoon orange flower water; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 8 large eggs (about 14 ounces; 395g); Candied lemon peel, blueberry jam, or other accompaniments, such as 1 recipe (about 1/2 cup) complementary Fruit Syrup or jelly, for saucing the fruit, optional