Baked Ricotta and Berry Coulis Cheesecake
Serves 8 | Total Time: 1 hour, 25 minutes

1. Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20cm springform cake tin with butter and line the base and sides with baking paper.

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2. Next make the coulis: put the fruit and 75g of the sugar in a pan with 75ml water; bring to the boil, then reduce to a simmer for 5 mins. Blitz in a food processor (or use a hand blender) until smooth (pass through a sieve to remove the seeds); set aside to cool.

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2. For the cheesecake, put the softened butter, remaining 150g sugar and the lemon zest in a large bowl, then beat with an electric whisk until light and fluffy. Beat in the ricotta, then the eggs, one at a time. Beat in 1 tbsp of the flour, to combine, then gently fold in the rest of the flour with a spatula, followed by the lemon juice and vanilla extract, if using.

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4. Scrape the mixture into the tin and dollop about 100ml of the coulis on top (reserving some to serve); swirl with a skewer to create fruity ripples. Bake for 35-40 mins or until just set with a slight wobble in the centre.

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5. Leave to cool in the tin for 10-15 mins, then release the sides and leave to cool for a little longer. Serve slightly warm or at room temperature, drizzled with the reserved coulis.