Pulse the graham cracker crumbs with melted butter in a food processor until the mixture resembles wet sand that clumps when pressed together.
Press this crumb mixture firmly into the bottom of a springform pan, using the back of a spoon or a glass to smooth it out. Chill in the fridge for about 15 minutes to set.
In a large mixing bowl, combine the room temperature ricotta, honey or maple syrup, lemon zest, vanilla extract, and a pinch of salt. Mix until smooth and creamy, with no lumps remaining.
If using gelatin, bloom it in cold water for 5 minutes, then gently heat until dissolved. Whisk this into the ricotta mixture for extra firmness.
Pour the ricotta filling over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles and create an even surface.
Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours or overnight until set and firm.
Before serving, top with fresh berries and a drizzle of honey or syrup for a vibrant finish. Use a knife to gently loosen the sides of the springform pan, then carefully remove the sides to reveal the beautiful cheesecake.
