BISCUIT BASE. Line a 24cm springform cake tin with baking parchment paper, and preheat the oven to 325 F, 170 C, gas mark 3. Blitz the biscuits in a food processor until fine, or put into a plastic bag and roll with a wooden spoon until fine. Melt the butter and stir in the biscuit crumb. Put the mix in the tin and smooth with the back of a metal spoon. Put into oven for 10 minutes.
CHEESECAKE FILLING. In a large bowl, beat together the ricotta, cream cheese and most of the zest. (Keep some for sprinkling among the raspberries). Add the juice bit by bit until smooth. In a separate bowl, lightly whisk together eggs and sugar, then add to the cheese mix.
BAKE. Tip the mix onto the base and bake for about 45 minutes. The whole thing should rise like a souffle in the oven and retain a slight wobble. It will deflate and firm up after cooling.
FINISH. Arrange the raspberries on top, and sprinkle with the saved zest and a little icing sugar.
Keeps in the fridge for a couple of days, covered with cling film.
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