Baked Very Berry Cheesecake

Line a 23cm (9inch) spring-form cake tin with baking paper. Grease the sides of the tin with some melted butter.

Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and mix thoroughly. Press onto the prepared cake tin then chill while you make the filling.

Preheat your oven to 165C (330F). Using a stand-mixer or electric beater, beat the cream cheese, zest and sugar at a medium speed until smooth. Add the ricotta combine.

Beat one egg at a time, mixing well with each addition. Remember to scrape the sides and bottom regularly.

Pour the cream cheese mixture into the prepared cookie base and then sprinkle some berries on top. Bake for 40 minutes and turn the oven off. Keep the cheesecake in the oven for 2 hours to cool down slowly. This will help prevent the cheesecake from cracking on top.

Serve dusted with icing sugar and at room temperature. Keep the cheesecake in the fridge in an airtight container for up to 5 days.