First things first, lets make the cheesecake base; pre-heat your oven to 200°C/180°C/Gas mark 6 and grease and line a 9" spring form cake tin.

Crush the biscuits and tip into a bowl then stir in the melted butter. Press the mixture evenly and firmly into the base of your prepared cake tine, then pop in the oven to bake for 10 minutes.

Remove your cheesecake base from the oven and allow it to completely cool.

Next up, the cheesecake; pop 50ml of the lemon juice into a small bowl, sprinkle the Gelatine over, then place the bowl over a small saucepan of simmering water. Stir the gelatine mixture until it has dissolved and is smooth. 

Pop the sugar and ricotta cheese into a food processor and blitz until smooth, and then add the lemon zest, remaining lemon juice and Gelatine and blitz again until you have a lovely smooth mixture.

Whisk the double cream in a large bowl until you get a soft dropping consistency, then pour in the rest of the mixture and whisk again briefly to combine your cheesecake mixture. 

Pour the mixture over your biscuit base and smooth out the top, cover with foil and chill in the refrigerator for about 3 hours but ideally overnight. 

To decorate your cheesecake before serving, remove from the tin and pop onto your serving plate. Drizzle over the lemon curd, if it’s too thick to drizzle heat in the microwave for a few seconds. Pop on a few raspberries, mint leaves and sprinkling of lemon zest! Ta-dah your beautiful citrusy dessert is ready to serve!