Prepare the crumb crust as directed in a separate recipe.

Preheat oven to 550°F (288°C).

Puree the farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth.

In a separate bowl, beat together the cheese mixture, flour, orange zest, and lemon zest with an electric mixer until smooth.

Add eggs and egg yolks, one at a time, beating on low speed until each ingredient is incorporated, scraping down the bowl between additions.

Stir in the vanilla extract.

Place the springform pan with the crust in a shallow baking pan.

Pour the filling into the crust (the springform pan will be completely full).

Bake in the preheated oven for 12 minutes, or until puffed.

Reduce the oven temperature to 200°F (93°C) and continue baking until the cake is mostly firm, with the center still slightly wobbly when the pan is gently shaken, about 1 hour more.

Run a knife around the top edge of the cake to loosen it from the pan.

Cool completely in the springform pan on a wire rack.

Chill the cake, loosely covered, for at least 6 hours.

Remove the side of the springform pan and transfer the cake to a serving plate.

Bring to room temperature before serving.