Creating your Italian Lemon Ricotta Cheesecake is an enjoyable process. Follow these simple steps for delicious results:

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Prepare Crust: If using a homemade crust, crush graham crackers and mix with melted butter. Press firmly into the bottom of a 9-inch springform pan.
3. Mix Cheeses: In a large bowl, combine ricotta cheese and cream cheese. Mix until smooth and creamy.
4. Add Sugar and Salt: Gradually add granulated sugar and salt, continuing to mix until fully combined.
5. Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Mix in Other Ingredients: Stir in sour cream, flour, lemon zest, lemon juice, and vanilla extract until well combined.
7. Pour Filling: Pour the cheesecake filling into the prepared crust, smoothing the top evenly.
8. Bake: Place in the preheated oven and bake for 50-60 minutes or until the center is set but slightly jiggly.
9. Cool: Allow the cheesecake to cool at room temperature for about 1 hour before refrigerating for at least 2 additional hours.
10. Serve: Once chilled, remove the springform pan. Cut and serve slices. Garnish with lemon zest or berries if desired.

Following these steps will ensure your cheesecake turns out wonderfully creamy and bursting with citrus flavor!