• At least 4 hours in advance (preferably overnight), add the ricotta to a fine strainer positioned over a bowl to drain. Cover with plastic wrap and refrigerate. This is an important step to ensure that the filling will set properly.

Make the crust:

• Fit the work bowl of your food processor with the steel blade. Add the flour, sugar, and salt, then scatter the butter on top. Using the pulse function, process in short bursts until the mixture is crumbly, with pieces the size of small peas.
• With the processor running, start adding the ice water through the feed tube in 1 tablespoon increments until the dough gathers into one or two large pieces. Run the processor for an additional 10 to 15 seconds, just long enough for the dough to gather into a ball. Don't over-process.
• Remove the dough from the processor, flatten it into a 1/2-inch thick circle, wrap in plastic, and chill for 30 minutes.
• After chilling, dust both your rolling surface and the top of the dough with flour. Gently roll the dough from the center out, to a diameter of about 11 inches, dusting with a little additional flour as you go. Place the bottom of a 9-inch springform pan on top of the dough and trim away the excess with a knife.

Par-bake the crust:

• Position a rack in the center of the oven and preheat to 350°F.
• Generously butter the bottom and sides of the springform pan and place the dough on the base. Assemble and lock the pan, then, using your fingers, press the dough into the edges of the pan and up the side about 1/4-inch (this helps to seal the seam).
• Prick all over with the tines of a fork, bake for 10 minutes, then remove from the oven and set aside to cool.

Make the filling:

• Place the ricotta, eggs, sugar, lemon extract, vanilla extract and orange zest in the work bowl of a food processor fitted with the steel blade. Process until smooth, 30 seconds. In a small bowl, whisk the cream and cornstarch together until well blended. Add to the ricotta mixture and process for an additional 45 seconds or until the mixture is silky smooth.

Prepare the water bath:

• Put a kettle of water on to boil. Securely wrap the bottom and sides of the springform pan with heavy duty foil to ensure that no water will seep into the pan through the seam during baking.
• Position the springform pan in the center of your outer container and pour the filling in. Slowly add boiling water to the outer container until it reaches a depth of about 2 inches.
• Transfer the pan to the oven. The pan will be quite heavy, so be careful not to slosh any water over the sides of the springform pan while you're moving it.

Bake the ricotta pie:

• Bake the ricotta pie for 55 to 60 minutes, until the filling has risen and the center barely jiggles when you shake the pan gently. You can also test by gently inserting a butter knife into the center of the pie. If it comes out clean, the pie is done.

Cool and serve:

• Remove the pie from the water bath (you can leave the foil in place), and return it to the oven with the door partially open to cool for 15 minutes. This helps prevent cracking. Cool for an additional 45 minutes outside the oven, then carefully remove the sides from the pan.
• Transfer the pie to a plate and allow to cool completely before serving. Refrigerate any leftovers.