3. In the meantime, prepare the filling: in a bowl, mix the ricotta with the yogurt, granulated sugar, vanilla extract and grated lemon zest. Add the eggs one at a time, stirring well after each addition.
4. Pour the filling over the cooled crust base and level the surface. Bake in the oven at 160°C for about 45-50 minutes, or until the cheesecake is puffy and lightly browned.
5. Once baked, allow the cheesecake to cool to room temperature, then transfer it to the refrigerator for at least 4 hours or preferably overnight.
6. Before serving, decorate the cheesecake with jam and fresh strawberries.
