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1
Generously butter a 9-inch springform pan.
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2
Set the oven at 325 degrees.
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3
In a large mixing bowl with a wooden spoon, beat the ricotta and sugar until the mixture is completely smooth.
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4
Beat in the egg yolks one-at-a-time, then add the cream, vanilla, salt and anisette.
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5
Sift the flour into the mixture and stir thoroughly.
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6
Add the orange and lemon rinds.
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7
In the bowl of an electric mixer beat the egg whites until they are firm and hold their shape, then fold them gently but thoroughly into the ricotta mixture.
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8
Pour the batter into the prepared pan and transfer the cheesecake to the hot oven.
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9
Bake it for 1 hour and 20 minutes or until the center of the cake is set if you shake the pan gently.
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10
Turn the oven off, prop the door open (with a wooden spoon, if necessary), and let the cheesecake sit in the turned-off oven for 30 minutes.
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11
Transfer the cheesecake to a wire rack and leave it to cool completely.
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12
Release the spring from the pan and carefully run a knife around the edge of the cake.
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13
Lift off the side of the springform and refrigerate the cake for several hours or until it is cold.
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14
Just before serving, sprinkle the top with confectioners sugar.
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15
Cut the cake into wedges and serve with a bowl of strawberries, if desired.
