Base

1. Line the base of an 8-inch springform pan with baking paper and grease the sides with butter
2. Combine the crushed digestive biscuits, brown sugar, and melted butter together in a bowl
3. Pour the crumbs into the pan and tightly press them into the base and sides
4. Reserve in the fridge as you make the filling

Lemon Cheesecake Filling

1. Preheat the oven to 180C/350F
2. Combine the cream cheese and ricotta in the bowl of a food processor and pulse until smooth
3. Add the eggs, sugar, lemon juice, lemon zest and cornstarch
4. Pulse until smooth
5. Pour the batter into the prepared cheesecake crust and bake for 1 hour
6. Open the oven and wedge the door open with a wooden spoon, and allow the cake to cool in the oven for 30 minutes
7. Remove from the oven and chill in the fridge overnight

Candied Lemon Slices

1. Combine the sugar and water in a small saucepan, bring to the boil
2. Add the lemon slices and cook on low heat for 15 mins, or until the slices are translucent
3. Remove the slices from the heat and place on a baking tray lined with baking paper
4. Allow the lemon slices to dry for at least 1 hour

Assembly

1. Once the cheesecake has chilled unmould
2. Top the cake with the candied lemon slices and enjoy with a dollop of whipped cream