1.   Line a cake pan with parchment paper. Bloom the gelatin by pouring water into a small dish and adding the powdered gelatin. Stir until the powder has dissolved, set aside to bloom. Heat to melt before using

2.   To your bowl or stand mixer, add the room temperature cream cheese, the ricotta, heavy whipping cream, vanilla, sweetener, sour cream, lemon juice and salt. Begin by whisking at low speed until the ingredients are combined, and then increase the mixer speed to high. Whip to a lump free velvety consistency, but do not over whip. Set aside

3.   While continuing to whisk, carefully and slowly drizzle the lemon juice and the prepared and liquified gelatin into the cheese mixture, being careful to pour into the center of the cream and cheese mixture. Stop and scrape the sides and bottom of the bowl to ensure that none of the ingredients, especially the cream cheese, stick to the side or bottom of the bowl. Continue whipping for a minute or two, until the cream and cheese mixture is silky smooth and there are no lumps

4.   This cheesecake does not need a crust or base so pour the cheesecake mix directly into a parchment lined 20 cm or 8 inch round spring form pan or an 18 cm or 7 inch square cake pan. Smooth the surface. Place the pan uncovered into your refrigerator overnight for best results and for the cheesecake to set properly

5.   When you are ready to serve, release from spring form pan or lift out while holding the parchment of the square pan. Cut into 16 pieces

6.   Serve naked or with a whipped cream topping if desired. Enjoy!