Crush the graham crackers into fine crumbs using a crushing tool or place them in a plastic bag and roll over with a rolling pin until finely ground.
Mix the crushed graham cracker crumbs with melted butter until evenly coated and resembles wet sand.
Press the crumb mixture firmly into the bottom of your springform pan, creating an even crust. Chill in the fridge for 10 minutes to firm up.
In a mixing bowl, combine the ricotta cheese with honey or maple syrup. Mix with a spatula or spoon until smooth and creamy, about 2-3 minutes, and the mixture looks slightly fluffy.
Add the lemon zest and vanilla extract to the ricotta mixture, stirring gently to incorporate the bright, fragrant flavors.
If using whipped cream, gently fold it into the ricotta mixture using a spatula until just combined, keeping it light and airy.
Pour the creamy ricotta filling over the chilled crust, smoothing the top with a spatula or rubber scraper for an even surface.
Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until the filling is firm and set.
Once set, run a hot, damp knife around the edges of the springform pan to loosen the cheesecake, then carefully remove the sides.
Garnish with a dusting of powdered sugar or extra lemon zest if desired. Slice and serve chilled for a creamy, rustic dessert.
