Preheat oven to 350 degrees F.
Make a parchment sling for an 8x8 pan.
Mix the graham cracker crumbs and melted butter together, then press the mixture evenly into the baking pan. Bake for 8 minutes and remove from the oven.
Reduce the oven heat to 325 degrees F.
Using a hand or stand mixer, combine the ricotta, cream cheese, and organic sugar. Process until smooth. Add eggs, lemon rind, and lemon juice. Process again until thoroughly mixed.
Pour the mixture over the graham cracker base and return to the oven. Bake for 50 minutes until the middle is set. This cake will be pretty high and fill the entire pan. Due to the lower temperature, the cake will not brown much; therefore, the cake must be set in the center.
Turn off the oven and let the ricotta cheesecake cool in it for 1 hour. The cake will develop cracks on the top; this is normal.
Remove the ricotta cheesecake from the oven and let it cool completely. *For best slicing results, refrigerate the pan for several hours or overnight. Lift the parchment sling from the pan, push the parchment away from the cake, and use a chef’s knife to cut squares. If the cake sticks to the knife, run it under water, use a paper towel to remove moisture, and then continue slicing.
Refrigerate until ready to serve, then bring to room temperature for 20-30 minutes.Enjoy!