Heat oven to 350º F. Butter a 9-inch springform cake pan and coat with the gingersnaps.
Pulse the ricotta and cream cheese in a food processor until smooth, 30 to 45 seconds. Add the eggs, sugar, flour, zests, vanilla, and a pinch of salt.
Pulse until well combined. Pour into the prepared pan. Bake in a 350º F oven until just set in the middle, 50 minutes to 1 hour.
Tip: Top this cake with macerated berries or any fresh fruit that is in season.