BAKED LEMON CHEESECAKE

Ingredients......55gm of butter/ marg, 175gm of gingernut biscuits, crushed, 3 lemons, 300gm of ricotta cheese, 200gm of Greek style yoghurt, 4 medium eggs, lightly beaten, 1 tbs of cornflour, 100gm of castor sugar, strips of lemon to decorate, icing sugar for dusting. Preheat your oven to 180 deg C. Lightly grease a 20cm / 8" round springform pan and line the base with baking paper. melt the butter and stir in the crushed biscuits. Press this mixture into the base of the prepared cake pan. Chill until firm. Finely grate the rind and squeeze the juice from the lemons into the bowl of your electric mixer. Add the ricotta, yoghurt, lightly beaten eggs, cornflour and castor sugar and using the whisking attachment whisk until a smooth batter is formed. Pour the mixture over the prepared base. Bake in the preheated oven for 45 minutes or until just firm and golden brown. Cool your cheesecake completely in the pan. Run a knife around the sides of the pan and then loosen the pan and carefully move the cheesecake to a serving plate. Decorate with strips of lemon and a dusting of icing sugar.