Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by spraying it with non-stick spray and wrapping the bottom in aluminum foil.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and kosher salt. Pour in melted unsalted butter and mix until evenly moistened. Press into the bottom of the prepared springform pan and bake for 10 minutes, or until lightly golden.

Lower the oven temperature to 300°F (150°C). Prepare for the next stage.

Mix the full-fat cream cheese and whole milk ricotta cheese in a large mixing bowl until smooth. Gradually add granulated sugar and vanilla, then add eggs one at a time, followed by flour, lemon juice, and zest.

Pour the filling into the cooled crust. Place the pan in a larger baking dish filled with hot water to create a water bath and bake for 1 hour and 25 minutes.

After baking, turn off the oven and let the cheesecake sit inside for another 40 minutes.

Remove from the water bath, loosen edges with a knife, and cool completely on a wire rack before chilling in the refrigerator for at least 6 hours or overnight.

Serve by removing the sides of the springform pan. Top with whipped cream and garnish with lemon zest before slicing.