Preheat your oven to 325°F (160°C). Prepare your heart; this cheesecake is going to be amazing!

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.

In another bowl, blend the ricotta cheese, cream cheese, and sugar until smooth and creamy, preferably with an electric mixer.

Beat in the eggs one at a time, ensuring they’re fully incorporated before adding the next. Then, mix in the lemon zest, lemon juice, vanilla extract, and salt.

Pour the cheesecake filling over the cooled crust and smooth out the top. Bake for about 45-50 minutes, or until the edges are set but the center has a bit of jiggle.

Once baked, turn off the oven and crack the door, allowing the cheesecake to cool inside for about an hour. Then, transfer it to the fridge and let it chill for at least four hours—or overnight for best results.

When ready to serve, run a knife around the edge of the pan before releasing the springform. Top with fresh berries or a sprinkle of powdered sugar to elevate your creation.