Zesty Baked Cheesecake

I found a recipe for a vanilla baked cheesecake in the papers but replaced with the vanilla various citrus fruits over the years. Eat on its own or with summer berries

1. 1

   1 - Grease a 20cm spring form cheesecake and preheat oven to 150oC.
   
   2 - To make the bicuit base, melt the butter over a low heat in a small pan. Roughly break up the biscuits before putting them in a food processor. Blitz the biscuits until they are crumbs, add 50g of the caster sugar, then pour in the butter and whizz them up until all three ingredients are combined.
   
   3 - Put the biscuit base mixture into the bottom of the tin and smooth flat with the back of a spoon. Refridgerate for half an hour.
   
   4 - To make the filling, in a clean food processor bowl place the cream cheese, ricotta and 200g of the caster sugar and process for a few minutes. Add the eggs one at a time and ensure that they are beaten well after each egg. Next add the cornflour, coffee mate (I know it's odd but it makes it creamier) sour cream and the orange zest and juice. Mix until well combined.
   
   5 - Pour filling into the base and bake for an hour. The cooked cheesecake should be well-risen, golden brown on top and firm to touch. If it's still 'wet' bake for a little longer.
   
   6 - Once cooked, turn off the oven and allow to cool in the oven with the oven door left open. When completely cooled, keep in the fridge until you're ready to serve.