In a large mixing bowl whisk together the ricotta, cream, and sugar. In a small bowl beat the eggs with the melted butter. Slowly trickle the egg mix into the cheese mix while whisking. Finally add the lemon juice and salt and whisk to combine.
Like a spring form cake pan with parchment paper on the bottom and sides for easy removal. Wrap the bottom edges with foil. Pour the cheesecake mixture into the pan and set on the middle of a walled roasting dish or sheet pan. Pour in a centimeter of water into the pan.
Place the tray into a convection oven preheated to 180 Celsius. The cake will be finished in about 45 minutes, but to get that beautiful burnt color you'll want to leave it in for another 20 minutes. Make sure to check the oven every so often and replace the evaporated water with more, to prevent the top from cracking.