1. Preheat the oven to 325°F (160°C).

2. In a mixing bowl, combine cream cheese, ricotta cheese, heavy cream, and 2% low-fat milk. Mix until smooth and well combined.

3. Add in eggs, vanilla sugar, fresh lemon juice, and cocoa. Mix until all ingredients are incorporated into a smooth batter.

4. Pour the batter into a greased springform pan and smooth the top with a spatula.

5. Bake in the preheated oven for 50-60 minutes or until the cheesecake is set.

6. Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.

7. Serve chilled and enjoy!