Preheat oven to 325°F (160°C). Grease 9-inch (23 cm) springform pan well.
In food processor, purée ricotta until smooth; place in large mixing bowl. Add ¾ cup
(175 mL) of the sugar, flour, egg yolks and lemon rind. With an electric mixer, on medium speed, beat until blended.
In another bowl, with clean beaters, beat egg whites on high speed, until foamy. Gradually beat in remaining ¼ cup (50 mL) sugar and beat until soft peaks form, about 2 minutes.
With spatula, gently fold one-third of the egg white mixture into the ricotta mixture until just combined; fold in remaining egg whites until just combined (do not overmix). Pour into prepared pan. Bake about 50 minutes or until puffed, golden and almost set in centre.
Place pan on rack and run knife around edge of cake. Cool completely. Cover tightly with plastic wrap and chill 4 hours or overnight. Serve with fresh berries.
Topping option 1: Arrange about 2½ cups (625 mL) mixed berries on top of the cheesecake. In large glass measure, combine ¼ cup (50 mL) red currant jelly and 1 tsp (5 mL) water. Microwave on High for 30 seconds. Brush berries with jelly mixture. Chill for at least 30 minutes or until set.
Topping option 2: Simply toss berries with a little sugar (or citrus liqueur) and grated lemon rind; serve with sliced cheesecake.
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