Step 1

Preheat the oven to 180°C/fan160°C/gas Put the crushed biscuits into a large bowl, pour over the melted butter and mix well.

Step 2

Pour the crumb mixture into the base of a 20cm non-stick springform cake tin, pressing down firmly with the back of a spoon. Chill in the fridge for 5-10 minutes.

Step 3

Meanwhile, put the vanilla seeds into a large mixing bowl. Add the ricotta, sugar, mascarpone, almonds, cornflour, eggs and lemon zest and beat with an electric hand whisk until smooth. Pour into the prepared tin and scatter with the flaked almonds.

Step 4

Place on a baking sheet and bake for 45 minutes until golden – it may feel a little wobbly, but it will set as it cools. Turn off the oven, open the door and leave the cheesecake inside until completely cool. Chill for a further hour or more before dusting with icing sugar and serving with fresh cream, if you like.