Preheat oven to 425 F
In the bowl of a stand mixer, add the ricotta, eggs, sweetener, vanilla, and lemon zest.
With the paddle blade, mix on low speed for 10 minutes. The mixture will be light and fluffy
Spray the bottom and sides of a 9" springform pan with olive oil spray.
Pour the batter into the pan and bake at 425 F for 30 minutes
After 30 minutes, decrease the oven temperature to 375 F and bake for an additional 40-45 minutes.
Remove the cheesecake from the oven and let cool for about 1 hour.
Use a butter knife to loosen the sides of the cheesecake from the sides of the pan. This will eliminate the cracking as the cheesecake continues to cool.
Once the cheesecake is cooled, remove from the springform pan, cover, and refrigerate for at least 3-4 hours. It is better if it can cool overnight.
Slice and enjoy!