Preheat oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper. If using crust, fit it into the pan and chill while preparing the filling.

1. Drain the ricotta in a cheesecloth or fine mesh strainer for 1–2 hours if it is watery.
2. In a large bowl, beat the ricotta and sugar until smooth and creamy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in the flour, lemon zest, vanilla extract, and any optional spices or extracts.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 60–70 minutes, until the edges are set and the center is slightly jiggly.
7. Turn off the oven, crack the door, and let the cake rest inside for 30 minutes.
8. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
9. Dust with powdered sugar before serving. Garnish with citrus zest or fresh berries if desired.