This indulgent but light easy baked cheesecake tastes even better when prepared the day before serving.
100g digestive biscuits
1tbsp porridge oats
75g melted butter
300g ricotta cheese
200g light soft cheese
125g golden caster sugar
Juice and grated zest 2 lemons
1 large egg
1 large egg white
1 Pre-heat the oven to 150C, Gas 2. Grease and line a 15cm square tin with greaseproof paper. Put the biscuits in a bag and crush with a rolling pin (or whiz to crumbs in a processor).
2 Put the crumbs into a bowl with the porridge oats and pour over the melted butter. Stir and press lightly into the base of the tin. Chill.
3 Put the ricotta, light soft cheese, sugar, lemon juice and zest together in a processor. Blend together until smooth.
4 Add the egg and egg white and blend again to combine. Pour on top of the biscuit base and bake for 35 mins.
5 Once cooked, turn off the oven and leave the door open so the cake cools slowly and doesn’t crack.
6 Decorate with raspberries to serve.
Per serving: 380 cals, 21g fat (12g saturated fat), 38g carbs
Tip: The cheesecake will be easier to slice if you chill it for 1 hour.