Preheat oven to 375 degrees. Butter and flour a springform pan, shaking out the excess flour. Set aside.

In a food processor, puree ricotta until smooth.

Add ricotta, egg yolks, 1/4 cup flour, 6 Tbsp sugar, lemon zest, vanilla and salt to a large bowl. Whisk together until smooth.

In the bowl of a stand mixer, beat egg whites together with remaining sugar until stiff peaks form.

Fold one-third of the egg whites into the ricotta mixture. Once incorporated add another third of the eggs whites in. Repeat this folding in process with the remaining egg whites.

Pour ricotta mixture into the springform pan. Dot the raspberry jam all over the top of the cheesecake. Use a toothpick to swirl the jam into the top.

Bake for 1 hour. Cool for 10 minutes before removing the spring siding of the pan. Cool completely before topping with raspberries, confectioner’s sugar and serving.