Any seasonal berries complement this mouthwatering creamy dessert. Try juicy strawberries or redcurrants and serve with a little low fat fromage frais on the side.

1. Preheat the oven to 190°C, Gas Mark 5.
2. Mix the crushed biscuits with the sugar, cinnamon and melted butter. In a separate bowl, whisk 1 egg white until frothy and fold into the biscuit mixture.
3. Press into the bottom of a 23cm spring-form tin and bake for 7–10 minutes until lightly browned. Cool.
4. Put the ricotta and whole eggs in a bowl and then blend until smooth. Add the icing sugar, yoghurt, lemon zest and juice, flour and vanilla extract.
5. In a separate bowl, beat the remaining egg whites until they form peaks, and then fold into the cheese mixture. Spread over the biscuit base and bake for 50–55 minutes.
6. Run a knife around the edge of the cake to loosen. Cool. Remove the tin's sides, cover and chill for at least 2 hours.
7. Serve cut into slices with fromage frais and fresh berries, dusted with icing sugar.