This is creamy without being cloying, and not too sweet. After many years of seeking the perfect classic unbaked lemon cheesecake recipe, we think this is the one. You’ll need a 7-8” shallow cake tin for this, ideally one with a spring catch to make serving easier

For the filling

350g Ricotta cheese

Juice of 6-7 lemons and finely grated zest

1 x 11g sachet of gelatine (or equivalent agar agar for vegetarians)

2 egg yolks

60g caster sugar

275ml double cream

For the base

110g sweet oat biscuits

25g toasted flaked almonds

50g melted butter

For the confit

1.5 lemons, sliced into 3mm rings, discarding pips and end pieces, plus juice of the other half of lemon

110g granulated sugar

425ml water

The Base:- Crush biscuits and then add toasted almonds. Stir in the melted butter and press into the base of the cake tin

• Bake for 20 mins at Gas 6 or 200C. Allow to cool for a few minutes and place in fridge

The Filling. Put 3 tablespoons of lemon juice in a heatproof bowl along with the gelatine/agar agar. Place the bowl over a pan of simmering water for 10 minutes until well dissolved

• Meanwhile put egg yolks, lemon zest, caster sugar and ricotta in a large bowl and whisk together. Add the lemon juice until the desired amount of sharpness is there

• Whisk the cream until stiff. Add to the lemon ricotta mixture, along with the dissolved gelatine. Mix well

• Spread over biscuit base and chill for 3 hours in fridge

The Confit:- Put lemon slices in a medium saucepan, and barely cover with cold water. Bring to boil and simmer for 3 minutes

• Remove lemons and discard water

• Put 425ml water and the granulated sugar in a medium sized thick-based pan and heat until the sugar is dissolved. Add the drained lemon slices. Simmer very slowly for about 45 minutes

• When the lemon skin is tender remove slices with a slotted spoon, and place in a shallow dish

• Reduce the water/sugar solution until it is about 150ml. Add the juice of the remaining half lemon and pour over lemon slices. Chill for 3 hours- this turn the sugar solution into a light jelly. Serve the confit alongside the cheesecake