Step 1

Preheat oven to 350°F. Spray the bottom and sides of a 9-inch springform pan with nonstick spray and line the bottom with a piece of parchment paper. Set aside.

Step 2

Combine crust ingredients; mix well. Press evenly into the bottom and up the sides of the prepared pan. Bake crust for 7 minutes in preheated oven. Remove and cool on a wire rack.

Step 3

While crust is cooling, prepare the filling.

Step 4

Place the sugar and lemon zest in the bowl of a stand mixer or a large mixing bowl. Use your fingertips to rub the zest into the sugar until the sugar is moistened and fragrant.

Step 5

Add the ricotta cheese, vanilla, and salt. Mix with the stand mixer’s paddle attachment or with an electric hand mixer. Add eggs, one at a time; blend until smooth.

Step 6

Pour batter into prepared crust.

Step 7

Bake in preheated oven for 1 hour 15 minutes to 1 hour 20 minutes (75-80 minutes) or until center is just set. Remove to cooling rack. Cool completely; chill 6 to 24 hours.

Step 8

Arrange strawberries and/or raspberries and blueberries on cooled cheesecake. Brush jelly over fruit; chill at least 30 minutes to set glaze.