Crushed digestive biscuits - 1 ½ cups Melted butter - 6 tablespoons Fresh ricotta cheese - 2 pounds Granulated sugar - 1 cup Eggs - 4 Vanilla extract - 2 teaspoons Lemon zest - 1 teaspoon All-purpose flour - 1 tablespoon Salt - As required
Begin by preheating your oven to 325°F (165°C). Take a 9-inch springform pan and lightly grease it with butter or cooking spray.
Combine the crushed digestive biscuits and melted butter until the crumbs are evenly coated. Press the mixture firmly onto the bottom of the prepared pan to create a uniform crust. Place the pan in the refrigerator.
Add the fresh ricotta cheese with granulated sugar. Use an electric mixer on medium speed to blend the two ingredients together until smooth and creamy. Add the eggs, one at a time, to the ricotta mixture, beat well after each addition.
Stir in the vanilla extract, lemon zest, all-purpose flour, and a pinch of salt. Continue to mix until all the ingredients are well combined, ensuring a silky and homogeneous batter.
Retrieve the prepared springform pan from the refrigerator. Pour the ricotta mixture into the pan, spreading it evenly over the chilled crust.
Place the pan in the preheated oven and bake for approximately 60-70 minutes. Try to avoid over-baking, as it can lead to a dry texture.
Once baked, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
Carefully remove the springform pan's sides before serving. Slice the cheesecake into wedges, place on a serving platter, and top with whipped cream, powdered sugar, or fresh berries.