INGREDIENTS

BASE

250 g plain biscuits

80 g butter, melted

3 g of cinnamon powder

5 ml of honey

FILLING

400 g cream cheese

300 g of fresh ricotta

200g caster sugar

150 ml of fresh cream

40 g of whole natural yogurt

4 eggs

1 untreated lemon peel, grated

1/3 of the seeds of a vanilla bean

3 g of white flour

TOPPING

Mixed berries (optional)

METHOD

Started from the base:  Preheat oven to 175 degrees.  Line the bottom and sides of a spring form tin with baking paper, and wrap the outside in aluminium foil.  Place the dry ingredients in your food processor and blend until you have a fine crumb.  Add your melted butter and honey and blend again until just combined.

Press the biscuit mixture in the base of your tin and spread out evenly and firmly.   Place in the oven for 10m minutes to bake.  Remove from the oven and allow to cool completely. 

Prepare the filling: in a mix master combine the cheese, cottage cheese, yogurt, sugar, lemon zest and vanilla seeds. Add one egg at a time, the cream and to last the flour.

Pour the mixture into the tin.  Place the tin in a baking dish large enough to fit it.  Place in the oven and carefully pour in boiling water so it rises ¾ the way up the side of the tin, creating a bay Marree.   Bake for 55 minutes, or until just set with a slight wobble.  Turn off your oven and allow to cool completely inside. 

Top with fresh berries if desired.

Remove from the refrigerator and let it stand for 20 minutes at room temperature before serving.