Ricotta Cheesecake

Adapted from this recipe.

Ingredients:

For the crust:
1 cup (100 g) graham cracker (digestive biscuit) crumbs
1/4 cup (57 g) unsalted butter, melted

Recipe also adds 2-3 tablespoons sugar but I figure graham crackers are sweet enough by themselves.

For the filling:

2 1/2 cups (570 g) ricotta
8 oz (230 g) cream cheese at room temperature*
1 cup (200 g) sugar
1 tablespoon cornstarch (corn flour)
4 eggs
1 1/2 teaspoons vanilla extract
1 cup berries
The zest of one lemon or orange

* So says the recipe. I've tried several other proportions of ricotta and cream cheese, depending on what I have in the fridge and it's always fine. More ricotta makes the cake creamier, more cream cheese makes it, well, cheesier :).

Directions:

Preheat oven to 350 F (180 C) and butter a 9 inch (23 cm) springform pan.
Wrap the outside of the pan with two layers of heavy aluminum foil (otherwise water leaks in and cheesecake leaks out). How to line a springform pan.

For the crust:

In a medium sized bowl combine the graham cracker crumbs and melted butter.
Press the mix evenly over the bottom of the springform pan.
Cover and refrigerate while you make the filling.

For the filling:

Recipe says to drain the ricotta first. I must be buying some fake ricotta, because I swear!, there is nothing to drain there.

Beat softened cream cheese until smooth.
Add the ricotta and sugar and beat until smooth.
Beat in the cornstarch.
Add the eggs, one at a time, beating about 30 seconds after each addition.
Beat in the lemon zest and vanilla extract until incorporated.
Fold in the berries.
Take the crust out of the fridge and pour the filling in it.
Place the springform pan in a large roasting pan.
Pour enough hot water into the roasting pan to come about halfway up the sides of your springform pan.
Bake for 1 hour to 1 hour 15 minutes, or until the top of the cheesecake has browned and the center of the cake moves slightly when the pan is gently shaken.
Remove the pan from the water bath and cool on a wire rack.
Once cooled, cover and refrigerate the cheesecake for at least 6 hours, preferably overnight.