Baked Cheesecake

1. Preheat oven to 150 C. In a food processor, pulse together the crushed biscuits, ground almonds and melted butter until it reaches a damp sand consistency.
2.Grease a 9-inch cheesecake tin and press the biscuit mixture across the bottom, making a solid layer. Then put it into the refrigerator to chill.
3. Mix the corn flour and water in a small bowl to make a smooth thick paste. Set aside.
4. In the clean bowl of your food processor, pulse the cream cheese, ricotta, eggs, lemon zest, lemon juice and sugar. Add the cornflour mix and blend until smooth.
5. Pour your mixture over the biscuit base, smooth the top and bake for roughly 1 hour and 10 minutes. Once baked, turn the oven off and leave it to cool in the oven to prevent cracking.
6. Chill in the fridge until ready to serve.

This recipe is based on Donna Hays Baked Cheesecake recipe.