Ingredients

• 300g digestive biscuits
• 100g butter
• 250g creme fraiche
• 250g ricotta
• 250g Greek yoghurt
• 150g caster sugar
• 3 eggs
• Make Jam for the topping (or use a jar if you’re being lazy), or use fresh strawberries.

Method

• Crush the biscuits.
• Add the butter to the biscuits and mix with your hands.
• Press the biscuit mixture into the bottom of your dish
• Separate the eggs and keep the whites to one side
• Add the sugar to the egg yolks and beat well. Add the creme fraiche, ricotta and yoghurt.
• Whip the eggs to stiff peaks (you should be able to turn the bowl upside down without them falling out).
• Mix in the cheese mixture
• Spread the mixture on top of the biscuit base
• Bake for 30-40mins on 180.
• When the cake is cool, add the jam or strawberries (or whatever topping you like) to the top.