Line the bottom of an 8" springform pan with parchment.
In a medium bowl, mix cookies, butter, and lemon zest. Press cookie mixture into bottom of prepared pan.
FILLING & ASSEMBLY
Fill a small bowl with ¼ cup hot water. Sprinkle gelatin over and stir to combine. Let sit until gelatin absorbs water, 5 to 10 minutes.
Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat cream and ½ cup granulated sugar on medium-high speed until stiff peaks form.
In a large bowl, stir ricotta, mascarpone, lemon juice, vanilla bean paste, and remaining ¼ cup granulated sugar until light and fluffy, about 1 minute. Add gelatin and stir until combined. Fold in whipped cream.
Transfer 1 cup filling to a piping bag fitted with a star tip. Pour remaining filling into prepared crust; smooth top. Pipe 5 to 6 large florets on top of filling.
Refrigerate cheesecake until gelatin sets, at least 1 hour 30 minutes or up to overnight.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/05/22/no-bake-whipped-ricotta-cheesecake/