250gbiscuit crumbsI used a mixture of100g amaretti biscuits and 150g digestive biscuits
finely grated zest and juice of 1 lemon
Preheat the oven to 180℃/170℃ fan/gas mark 4. If you are soaking the sultanas (see note below) place them in a small pan together with the wine, brandy or rum and heat gently until it just starts to simmer. Alternatively place them in a small microwave bowl and heat for 30 seconds. Allow to stand until needed.
Mix the crushed biscuits with the butter and tip into the base of a 23cm spring-form or loose bottom round cake tin. Press down well with the back of a spatula or the base of a glass. Chill until needed.
Beat the ricotta together with the sugar. Then beat in the mascarpone. Add the eggs and beat until well combined. Finally mix in the lemon, zest, juice, sultans and any of the soaking liquid.
Carefully pour into the tin and level the surface. Bake in the centre of the oven for 30–40 minutes until the top is golden and the filling is just set. Allow to cool in the tin, then chill.
To serve carefully remove the cheesecake from the tin and transfer to a serving plate. Serve with a little extra whipped cream, if desired
Soaking the sultanas makes them plump and flavourful but is not essential. Freeze: Chill until firm, then transfer to a baking sheet or freezer proof tray and open freeze. Once frozen wrap well and store for up to 2 months. Remove the wrapping and transfer to a string plate before defrosting for several hours in the refrigerator.