In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and ricotta cheese on medium speed until well-combined. Add the sugar and vanilla, followed by the eggs and yolks, and beat until smooth. Add the flour and mix to incorporate. Add the lemon juice and zest and mix to combine.
Pour the filling into the spring-form pan on top of the prepared crust. Smooth it on the top with a spatula.
Wrap the bottom and sides of the pan with a sheet of aluminum foil, then place the pan into a large roasting pan. Pour very hot water into the roasting pan so that it comes about halfway up the spring-form.
Place the pan into the oven and bake it for an hour and 20 minutes. Turn the oven off and let the cheesecake sit in the closed oven, untouched, for 45 minutes.
Take the cheesecake out of the oven and out of the water and let it sit on a wire rack until it has cooled completely. Put it in the fridge and let it chill for at least 6 hours.