Baked Lemon Cheese Cake

+ 250g cream cheese, softened

•  500g ricotta
•  4 eggs
•  1⅓ cups (295g) caster (superfine) sugar
•  ¼ cup (60ml) lemon juice
•  1 tablespoon grated lemon rind
•  ½ teaspoon vanilla extract
•  1½ tablespoons cornflour (cornstarch)
•  1½ tablespoons water

base

•  ⅓ cup (40g) almond meal (ground almonds)
•  ⅓ cup (105g) plain (all-purpose) flour
•  ¼ cup (55g) caster (superfine) sugar
•  4 ginger nuts crushed
•  90g butter, grate it into the bowl 

Preheat oven to 300°F. To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms. Be careful not to rub too much or the butter will melt. Grease the inside of a  20cm-round spring-form tin with BUTTER. Using the back of a spoon, press the mixture into the base. Bake for 15 minutes or until light golden. Set aside. To make the filling, place the cream cheese and ricottain a bowl and blend with the blender. Add eggs, sugar, lemon juice and rind and vanilla and blend for a good while. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth. Lightly grease the sides of the tin and pour the filling over the base. Tap the tin lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries. Serves 10.