You could substitue the raspberries for small strawberries if you like. Blueberries also work well, when in season.

PREPARATION TIME: 15 MINUTES, PLUS COOLING

COOKING TIME: 35 MINUTES

MAKES 9

И §g EASY / PREPARE AHEAD

100g (4oz) plain, sweet biscuits, such as digestives

1tbsp porridge oats

75g (3oz) butter, melted

300g (10oz) ricotta cheese

200g (7oz) light cream cheese

125g (4V20Z) caster sugar

juice 2 large lemons, plus 2tbsp finely grated lemon zest

1 large free-range egg, plus 1 large free-range egg white

250g (9oz) raspberries, or small strawberries, to decorate

you will need:

1 x 15cm (6in) square tin, lined with greaseproof paper

1 Preheat the oven to 150 C, 130 С fan, 300 F, gas 2. Put the

biscuits in a clear plastic bag and crush with a rolling pin, until they resemble breadcrumbs. Put the biscuit crumbs in a bowl with the porridge oats and pour over the melted butter. Stir well and press lightly into the base of the tin. Chill in the fridge.

2 Beat the ricotta, cream cheese, sugar, lemon juice and zest together in a bowl until smooth. Then beat in the egg and egg white. Pour into the tin, smooth the top with the back of a spoon so it is level, and bake in the oven for 35 minutes.

3 Once cooked, turn off the oven and leave the door slightly open (wedge it open with a wooden spoon), so the cake cools slowly and doesn’t crack. When cool, cut into 9 squares, decorate with the fruit and chill in the fridge for a few hours before serving.

Per cheesecake: 276 calories, I6g fat (10g saturated), 2Sg carbohydrate