Step 1

Lightly grease a 23cm round (base measurement) springform pan. Process the flour, butter and icing sugar in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just comes together. Briefly knead. Use a straight-sided glass to spread and press the dough over the base and side of pan, leaving a 2cm gap at the top of the pan. Place in the fridge for 10 minutes to chill.

Step 2

Meanwhile, process ricotta, caster sugar, eggs, lemon rind and vanilla in a food processor until smooth. Add the cream and process until just combined.

Step 3

Preheat oven to 180C. Pour the ricotta mixture into the prepared pan and smooth the surface. Bake for 25 minutes. Reduce oven to 160oC and bake for a further 15 minutes or until just set in the centre. Turn off oven. Leave cake in the oven, with the door ajar, for 1 1/2 hours or until cooled completely. Top with raspberries.