Start by heating your oven to 350°F (175°C). Take a 9-inch springform pan and grease it lightly.

Combine the shortbread cookie crumbs with the melted butter in a bowl until the mixture is evenly moistened.

Press this crumb mixture firmly onto the bottom of your greased pan to form a crust.

Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.

In a large mixing bowl, use an electric mixer to blend the ricotta cheese, cream cheese, and granulated sugar until the mixture is smooth.

Add the eggs to the mixture one at a time, ensuring each is well incorporated before adding the next.

Mix in the vanilla extract and lemon zest. Then, gently fold in the flour to avoid overmixing.

Pour the cheesecake batter over the cooled crust in the springform pan.

To bake, place the pan inside a larger pan filled with hot water (water bath method), ensuring the water comes halfway up the sides of the springform pan.

Bake for approximately 60-70 minutes. The cheesecake is done when the center is set but slightly wobbly.

Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for a minimum of 4 hours, or overnight, to set completely.

While the cheesecake cools, prepare the strawberry topping by combining the strawberries, sugar, lemon juice, and vanilla extract in a saucepan over medium heat.

Cook until the strawberries are soft and have released their juices, stirring occasionally. You can mash some strawberries with a fork for a varied texture.

Allow the topping to cool down to room temperature, then chill it in the refrigerator until ready to serve.

Once both the cheesecake and strawberry topping are chilled, carefully release the cheesecake from the springform pan. Place the cheesecake on a serving dish.

Slice and serve the cheesecake, top each slice with the prepared strawberry sauce. Enjoy!