For the base:
200g digestive biscuits, finely crushed
100g butter, melted
For the filling:
600g cream cheese, at room temperature
250g Ricotta
2 eggs
Zest and juice of 2 lemons
200g caster sugar
1 tbsp icing sugar
For the raspberry sauce:
200g raspberries
1 tsp icing sugar
1 tsp lemon juice
To decorate:
300g strawberries, sliced
2 meringue nests, crushed

1. Preheat the oven to 160˚C/140˚C fan/gas mark 3. Mix together the crushed biscuits with the melted butter until they are all moist. Press into the base and slightly up the sides of a 23cm springform cake tin. Refrigerate until needed.
2. Beat together all of the ingredients for the filling until very smooth. Spread into the tin.
3. Place a baking tin filled with water into the bottom of the oven; this will prevent the cheesecake from cracking while it bakes. Bake the tin in the centre of the oven for 1 hour 10 minutes until it has set at the edges.
4. Turn off the oven, open the door slightly and leave the cake to cool to room temperature.
5. Purée the raspberries with a hand blender or in a food processor until smooth. Strain through a sieve to remove any seeds, then stir the icing sugar and lemon juice in with the remaining liquid.
6. Remove the cheesecake from the tin and pour over the raspberry sauce. Top with the sliced strawberries and crushed meringue nest before serving.

Per serving: 558kcals, 38g fat (21g saturated), 47g carbs, 32.4g sugars, 10.8g protein, 2.5g fibre, 0.41g sodium