Directions

1. Set oven to 175ºC, grease a 9″ springform pan, then line it with a parchment circle.
   
2. For the crust: combine the flour, sugar, salt, baking powder, and starch until completely combined. Add the melted butter, egg, and vanilla, and mix until a stiff dough forms.
   
3. Spread out the crust with a spatula as evenly as possible into the prepared pan. Bake for 10  minutes. Set the on a cooling rack to cool.
   
4. In a large mixing bowl, combine the drained ricotta and sugar. Beat until smooth.
   
5. Add the eggs one at a time, beating well after each addition
   
6. Add the heavy whipping cream, vanilla extract, flour, lemon zest and pinch of salt. Mix until fully incorporated and smooth.
   
7. Pour the filling over the cooled crust in the springform pan, spreading it evenly.
   
8. Bake the Cheesecake. Place the pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This will prevent cracks.
   
9. Bake in the oven for 60-70 minutes, or until the cheesecake is set but slight jiggly in the center.
   
10. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
    
11. Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours.
    
12. Top with your desired garnishes, slice and serve.