Here is a less dense cheesecake recipe, that has just a hint of orange flavour - though you could sub in lemon.
Italian Ricotta Cheesecake
1 cup sugar
1/3 cup all-purpose flour
2 pounds ricotta cheese, drained
1 teaspoon orange zest
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 325 degrees. Set rack in the middle of the oven.
Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
In a medium bowl, sift sugar and flour.
In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
Pour batter into the prepared pan. Bake in the centre of the oven for about 55 to 60 minutes, until a light golden colour. Make sure the centre is fairly firm and the point of a sharp knife inserted in the centre comes out clean.
Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 3 hours.