- 1kg (2lb 4oz) ricotta cheese
- zest 2 lemons
- 4 large free-range eggs
- 150g (5oz) lemon curd
- 75g (3oz) caster sugar
- 40g (1½oz) cornflour
- you will need
- 20cm (8in) springform tin, well greased and bottom-lined
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Tip all the ingredients into a food processor and whiz until smooth. Pour into the tin and place on top of a baking sheet.
Place on the middle shelf of the oven with a roasting tin of hot water in the bottom and turn the oven down to 150 C, 130 C fan, 300 F, gas 2. Bake for about 60 minutes, until the cheesecake is set but still has a slight wobble in the centre. Turn off the oven and leave the cheesecake inside until cooled.
When cooled, remove from the oven and gently release the springform. Dust with icing sugar and serve. This cheesecake will keep in the fridge for up to 3 days.