Place granulated sugar in the bowl of a stand mixer fitted with paddle attachment, then grate lemon zest directly on top. Use your fingers to rub the zest into the sugar.
To the same bowl, add ricotta, cornstarch, vanilla extract, and a pinch of Kosher salt. Mix on medium-low speed until smooth and creamy. Continue beating on medium-low, then add eggs and egg yolks one at a time, scraping down the sides after each addition.
Pour the ricotta cheesecake mixture into the prepared pan, then use a spatula to smooth into a flat, even layer. Place in a preheated oven and bake.
Remove the cheesecake from the oven. Run a knife along the sides of the pan to make sure the cheesecake doesn’t stick, then allow it to cool completely on a wire rack at room temperature. Chill in a refrigerator uncovered.
When ready to eat, allow the cheesecake to sit at room temperature. Serve with a dusting of powdered sugar and fresh or macerated fruit.