Lemon and raspberry cheesecake

Step 1

Line base and side of a 20cm (base diameter) springform pan with baking paper. Process biscuits in a food processor until fine crumbs form. Add butter; process until well combined. Press mixture firmly over base and side of prepared pan. Chill for 15 minutes or until firm.

Step 2

Sprinkle gelatine over 1/3 cup boiling water in a small heatproof jug; stir until completely dissolved, cool to room temperature.

Step 3

Transfer to a large bowl, add cream cheese and sugar. Using an electric mixer, beat until smooth and well combined.

Step 4

Add ricotta, zest and juice; beat until smooth. Fold in softly whipped cream. Spoon into prepared pan and smooth surface. Chill for 2 hours or until top feels slightly firm.

Step 5

Whisk jelly crystals and 1/2 cup boiling water in a small heatproof jug until dissolved. Add 1/2 cup iced water; stir to combine (mixture should feel cool). Gently pour mixture over cheesecake. Chili for 2 hours or until set. Serve with raspberries, if you like.