Soak the gelatin in cold water for approximately 10 minutes.
Squeeze the lemons and strain the juice.
Whisk the ricotta and cream cheese together in a bowl.
Add the grated lemon zest, continue blending, and introduce the icing sugar and lemon juice, maintaining the mixing process.
Heat the cream in a saucepan, turning off the heat just before boiling.
Squeeze the gelatin and, with the heat off, incorporate it into the hot cream.
Stir briskly until everything is dissolved.
Allow the mixture to cool before gradually pouring it into the cheese blend, continuously stirring for thorough integration.
Pour this cheesecake filling mix onto the cheesecake base, using a spatula to level the surface.
Place the pan in the refrigerator for a minimum of 2 hours to set.