Ricotta cheesecake with caramelised biscuit base

Crush the biscuits to coarse crumbs. Add the butter and mix, then press into the bottom of a springform cake tin. Refrigerate.

For the filling: Whisk the ricotta with the egg yolks in a bowl, add the flour and caster sugar. Whisk the egg whites until stiff and fold the egg whites in to ricotta mixture.

Spoon the filling onto the base, and bake in a preheated 180 C / Gas 4 oven for 40 minutes. Keep an eye on the cheesecake: The centre of the cake should still be soft at the end of the cooking time. Cool, then refrigerate for as long as possible (good luck!!!).