Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Wrap Pan: Wrap a 9-inch or 10-inch springform pan with two large sheets of aluminum foil to prevent water from seeping in during the water bath.
3. Mix Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
4. Form Crust: Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan using a flat-bottomed glass or measuring cup.

Make the Filling

1. Beat Cheeses: In a large mixing bowl, beat ricotta and mascarpone cheeses until creamy using an electric mixer.
2. Add Dry Ingredients: Add sugar, corn starch, orange zest, lemon zest, almond extract, and vanilla extract. Beat on medium speed until well combined.
3. Incorporate Eggs: Add eggs one at a time, beating on low speed after each addition until fully blended. Scrape down the sides of the bowl as needed.

Baking in a Water Bath

1. Prepare Water Bath: Place the springform pan in a large roasting pan.
2. Pour Batter: Pour the cheesecake batter into the prepared crust.
3. Add Hot Water: Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
4. Bake: Bake for 90–100 minutes, or until only the center jiggles slightly when tapped.

Cooling and Resting

1. Initial Cooling: Turn off the oven and leave the cheesecake inside with the door closed for one hour to cool gradually.
2. Remove from Oven: Remove cheesecake from oven and water bath; place on a wire rack.
3. Loosen Edges: Run a knife around edge of cheesecake to loosen it from sides; release rim but do not remove completely yet.

Refrigerate and Chill

1. Final Cooling: Allow cheesecake to cool completely at room temperature.
2. Cover and Chill: Once cooled, tighten rim back onto springform pan, cover with foil or plastic wrap, and refrigerate for at least 8 hours or overnight.