Preheat the oven to 325°F.
Put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish placed on the bottom rack in the oven, filling the casserole dish almost all the way. (This acts as a makeshift water bath and turns the oven into a “steam room,” ensuring your cheesecake won’t crack.)
To make the crust, add the graham crackers to a food processor or high-powered blender and pulse until they’re processed to resemble a coarse meal.
Add the butter, brown sugar and salt, and process or mix until combined.
Press the crust mixture onto the bottom of a springform pan. Set aside.
To make the cheesecake batter, add the cream cheese and ricotta to the bowl of a stand mixer or a large bowl. Beat the cream cheese and ricotta with the paddle attachment of the stand mixer or a hand mixer for 2-3 minutes until smooth. (The ricotta will leave a somewhat grainy texture to the mixture, but you don't want to leave any big lumps.)
Then, add the granulated sugar and beat for another minute before adding the whipping cream, lemon juice, lemon zest and vanilla. Mix until the liquid is well incorporated, about 30 seconds.
Finally, beat in eggs, one at a time, just until combined. When the cheesecake batter is completely mixed together, pour it over the crust in the springform pan.
Slide the springform pan onto the middle rack of the preheated oven (with the makeshift water bath in place on the bottom rack) and bake for 45 to 55 minutes or until the sides of the cheesecake are set but it still jiggles slightly when nudged in the middle.
Turn the oven off and prop the oven door open. Allow the cheesecake to cool for about an hour in the oven, then let it cool for about an hour on the counter before refrigerating until chilled, about 2 to 3 hours.
When the cheesecake is chilled, remove it from the springform pan and dust it all over with the powdered sugar.
Slice with a hot clean knife and serve!