Preheat an oven to 350°F (175°C). Grease a 9-inch round springform pan with butter, then dust with a little granulated sugar. Shake off any excess, then set aside.

Place ⅔ cup (130g) granulated sugar in the bowl of a stand mixer fitted with paddle attachment, then grate lemon zest directly on top. Use your fingers to rub the zest into the sugar.

To the same bowl, add 2 cups (500g) ricotta, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, and a pinch of Kosher salt. Mix on medium-low speed until smooth and creamy. Continue beating on medium-low, then add 2 eggs and 2 egg yolks one at a time, scraping down the sides after each addition, until very well incorporated.

Pour the ricotta cheesecake mixture into the prepared pan, then use a spatula to smooth into a flat, even layer. Place in a preheated oven and bake for 40-45 minutes.

Turn the oven off, then crack the door so it’s slightly ajar. Leave the cheesecake in the oven to cool slowly for 1 hour.

Remove the cheesecake from the oven. Run a knife along the sides of the pan to make sure the cheesecake doesn’t stick, then allow it to cool completely on a wire rack at room temperature. Chill in a refrigerator uncovered for 6 hours or up to overnight.

When ready to eat, allow the cheesecake to sit at room temperature for 20-30 minutes before removing from the pan and slicing. Serve with a dusting of powdered sugar and fresh or macerated fruit.