1-Start by preheating your oven to 425 degrees Fahrenheit, as this high heat helps kick off the baking process.

2-Next, strain the ricotta cheese using a fine mesh sieve lined with cheesecloth or paper towels; press to remove excess liquid and discard it for a creamy texture.

3-In a large mixing bowl, like one with a stand mixer and blade attachment, combine 3 pounds of well-drained whole milk ricotta cheese, 8 large room-temperature eggs, 1 ¼ cup sugar, 1 teaspoon pure vanilla extract, and zest of 3 lemons.

4-Mix the batter starting at low speed and gradually increasing to medium-low for about 10 minutes until it’s light and fluffy this step is crucial for that airy feel.

5-Coat the bottom and sides of a 9-inch springform pan with olive oil to prevent sticking, and place the pan on a large baking sheet for even cooking.

6-Pour the batter into the pan and gently shake it to level the surface.

7-Bake the cheesecake for 30 minutes at 425 degrees Fahrenheit, then reduce the heat to 375 degrees Fahrenheit and continue baking for an additional 40 to 45 minutes.

8-You’ll know it’s done when the top is golden brown and the center has a slight jiggle, indicating a perfectly set interior.

9-After baking, remove it from the oven and let it cool completely at room temperature for about 1 to 2 hours before covering with plastic wrap and refrigerating for at least 6 hours, preferably overnight, to achieve the best texture.

10-Before serving, remove the springform pan, slice with a sharp knife, and add optional toppings like extra lemon zest or fresh berries.