• Preheat the oven to 375°F and position a rack in the center. Securely wrap the outside of a 9-inch springform pan with foil to prevent any leaks.

For the Crust:

• In a mixing bowl, combine the graham cracker crumbs with melted butter and lemon zest. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes and allow to cool on a wire rack.

For the Filling:

• Reduce the oven temperature to 325°F. In a separate bowl, whisk together the sugar and cornstarch until thoroughly mixed.
• Using an electric mixer, beat the cream cheese and ricotta until smooth, which should take about 5 minutes. Slowly add in the sugar-cornstarch mixture.
• Incorporate the half-and-half, eggs, lemon zest, lemon juice, and vanilla. Blend on low speed until just combined, scraping down the bowl as needed to ensure everything is blended.
• Carefully pour the creamy filling over the prepared crust. Bake on the center rack for 75 minutes. Once done, turn off the oven and keep the cheesecake inside for an additional hour to let it set properly.
• After baking, take out the cheesecake and carefully remove the foil. Utilize a thin knife to gently run around the edges to release it from the pan. Allow to cool completely on a wire rack, then cover and refrigerate for at least 5 hours or overnight.
• When you are ready to serve, detach the springform rim and, if desired, garnish with lemon slices. Cut into slices and relish this creamy lemon treat!