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1
Mix together the biscuit crumbs, 40g of sugar and the butter until well combined, then press into the base of a well-greased no-leak spring-form pan. Refrigerate for 45 minutes.
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2
Beat the cream cheese until no lumps remain, then add the ricotta and 200g sugar. If using an electric beater or food processor, do this at the lowest speed to avoid too much air being incorporated (which will make the cheesecake sink when removed from the oven!).
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3
Add 1 tbsp of corn flour and continue beating.
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4
Add the eggs, one at a time, making sure each is fully incorporated before adding the next.
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5
Beat in the zest of one lemon and the seeds from the vanilla pod. Add a little salt to taste.
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6
Remove the pan from the fridge and pour the filling on top of the crust.
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7
Place the pan in a large roasting tin and fill to halfway up the cheesecake pan with hot water. This will prevent burning and sticking during the baking.
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8
Bake at 180C for approximately 75minutes (check after 60), or until the top of the cake is golden and there is a slight wiggle in the centre when you shake the pan gently.
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9
Remove from the oven and water bath and allow to cool to room temperature before covering and refrigerating for approx 6 hours, or until thoroughly cooled.
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10
For the sauce, combine raspberries, cranberries, 100g sugar, 1tbsp corn flour and the zest of a lemon in a large pan and cook over a medium heat until thickened. Taste and add more sugar for a sweeter sauce or more zest for a tangier sauce. Remember that it will taste a lot sweeter when hot than it does when it's served from the fridge.
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11
Allow to cool, then refrigerate.
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12
Serve the cheesecake drizzled with a little of the sauce.
