1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch springform pan with melted butter, then press the graham cracker crumbs mixed with 3 tablespoons sugar firmly into the bottom to form the crust. Set aside.
2. In a large bowl, whisk the drained ricotta cheese until smooth and creamy. This step is key to achieving that silky texture that reminds me of the smooth buttermilk biscuits Mama Lu made on chilly mornings.
3. Beat in the sugar and eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture will become glossy and slightly airy, much like the way Mama Lu’s skillet cornbread would bubble just before it was ready.
4. Fold in the vanilla extract, lemon zest, flour, and salt gently. Be careful not to overmix; you want to keep the batter light and airy.
5. Pour the batter over the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
6. Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center. The top should be a pale golden hue. Remember, it will continue to set as it cools.
7. Remove the cheesecake from the oven and let it cool in the pan for about 20 minutes. Then, run a knife around the edges to loosen it from the sides before releasing the springform.
8. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight. This waiting time is where the cheesecake develops its signature texture and flavor—the kind of patience Mama Lu would have insisted on for the best results.

One thing I learned from those porch-side baking sessions with Mama Lu is to trust your senses. Watch for the subtle golden top and that gentle wobble in the center—it’s the kind of quiet cue that tells you this dessert is ready to become part of your family’s story.