Crush the graham crackers until they form a fine crumb, using a food processor or placing them in a zip-top bag and rolling with a rolling pin. Transfer the crumbs to a bowl.
Mix the crushed graham crackers with melted butter and a tablespoon of sugar until the mixture resembles wet sand. Press this evenly into the bottom of a springform pan to create a firm crust. Chill in the refrigerator for about 10 minutes to set.
In a large bowl, gently fold the ricotta cheese with the powdered sugar and lemon zest until smooth and creamy. Use a spatula or spoon to combine, ensuring no lumps remain.
Add the vanilla extract to the ricotta mixture and stir just to incorporate. Taste and adjust sweetness or lemon zest if desired.
Whip the heavy cream in a separate bowl until soft peaks form—this should take about 3-4 minutes on medium-high speed. Be careful not to overwhip.
Gently fold the whipped cream into the ricotta mixture in thirds, using a spatula to keep the mixture light and airy. Be gentle to preserve the volume.
Pour the luscious filling over the chilled crust, smoothing the top with a spatula. Gently tap the pan on the counter to settle the filling and release any trapped air bubbles.
Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours or overnight until it is set and firm.
Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Carefully remove the sides of the pan and transfer to a serving plate.
Garnish with fresh berries, mint, or a dusting of powdered sugar if desired. Slice and enjoy this creamy, tangy dessert!
