To create your own Italian Ricotta Cheesecake, follow these simple steps for delicious success:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the sides with butter and lining the bottom with parchment paper.

2. Blend Ricotta: In a large mixing bowl, combine the ricotta cheese and sugar. Using an electric mixer, blend until smooth.

3. Add Eggs: Beat in the eggs, one at a time. Ensure each egg is fully incorporated before adding the next.

4. Mix in Flavorings: Add the vanilla extract, lemon zest, cornstarch, baking powder, sour cream, and salt. Mix until smooth and well combined.

5. Pour Batter: Pour the ricotta mixture into the prepared springform pan. Smooth the top with a spatula.

6. Bake: Place the cheesecake in the preheated oven. Bake for 50-60 minutes or until the center is set and a light golden color appears on the top.

7. Cool: Once baked, turn off the oven, crack the door slightly, and let it cool in the oven for 30 minutes. This helps prevent cracking.

8. Refrigerate: After cooling, remove from the oven, and refrigerate the cheesecake for at least 4 hours, or preferably overnight.

9. Prepare Toppings: Before serving, prepare any fresh fruit toppings and ensure they are clean and sliced, if necessary.

10. Serve: Carefully run a knife around the edges of the pan to loosen the cheesecake before removing the springform. Garnish with fresh fruits or a berry compote if desired.