Step 1

Preheat oven to 180C. Grease an 18x28cm slice pan and line it with baking paper.

Step 2

In a food processor, blitz biscuits to form a fine crumb. Add melted butter and pulse to combine. Pour into prepared tin and press to form an even layer. Bake for 8 minutes.

Step 3

Reduce oven temperature to 160C. Wipe out food processor bowl, then add ricotta, cream cheese and caster sugar. Process until smooth. Add eggs, lemon rind and lemon juice. Process again until thoroughly mixed.

Step 4

Pour mixture over base and return to oven. Bake for 40 minutes until just set. Turn off oven and leave cheesecake to cool for 1-2 hours.

Step 5

Once cheesecake has cooled completely, slice into squares and serve.