Lemon and raspberry ricotta cheesecake
220G (7¾OZ) DIGESTIVE BISCUITS
100g (3½oz) butter, melted
250g (9oz) ricotta
600g (1lb 5oz) cream cheese
200g (7oz) caster (superfine) sugar
grated zest of 5 unwaxed lemons, plus juice of 3 lemons
150g (5oz) raspberries
In a food processor, whizz the biscuits and melted butter until they resemble breadcrumbs. If you don’t have a food processor you can crush the biscuits and mix them with the butter by hand. Press the mixture into the bottom of a 23cm (9 inch) cake tin, then chill in the refrigerator while you make the cheesecake mix.
In a large bowl, mix together the ricotta, cream cheese, sugar and the zest and juice of the lemons. Mix until smooth, then pour over the biscuit base. Chill in the refrigerator for 3 hours until set. Turn out onto a plate and top with the raspberries.