for the base:
- 150g (5oz) lemon shortbread biscuits
- 50g (2oz) butter, melted
for the filling:
- 1kg (2lb 4oz) ricotta cheese
- zest 4 lemons, juice of 2
- 4 large free-range eggs
- 150g (5oz) lemon curd
- 75g (3oz) caster sugar
- 40g (1½oz) cornflour
- 250g (9oz) raspberries, to top
- icing sugar, for dusting
you will need:
- 20cm (8in) cake tin, 7½cm (3in) deep, with removable base, oiled
Crush the biscuits in a plastic bag by rolling over with a rolling pin. Mix with the melted butter and use to line the base of the tin. Pat the mixture down, then chill.
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Put all the filling ingredients into a food processor and whizz until smooth. Pour into the tin and place on 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 1 hour to 1 hour 10 minutes, until the cheesecake is set but still has a slight wobble in the centre. Remove from the oven and place straight in the fridge until completely cooled. This will help to stop it cracking.
When cooled, remove from the fridge and gently release the tin. Arrange the raspberries on top, dust with icing sugar, and serve. This will keep in the fridge for up to 3 days.
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