Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan.

In a large mixing bowl, blend together the ricotta cheese and cream cheese until smooth.

Add the granulated sugar and mix until well incorporated.

Beat in the eggs, one at a time, ensuring each is fully mixed in before adding the next.

Gently fold in the all-purpose flour, vanilla extract, lemon zest, and salt until just combined.

Pour the cheesecake mixture into the prepared springform pan and smooth the top with a spatula.

Bake in the preheated oven for about 1 hour, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually and prevent cracking.

Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight, until set.

When ready to serve, run a knife around the edge of the cheesecake and release it from the pan. Slice and enjoy!