Ricotta Cheesecake: Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with non stick cooking spray, a 9 inch (23 cm) spring form pan. Wrap the outside of the pan with two layers of heavy foil. 

Crust: In a medium sized bowl or in your food processor, combine the Graham Cracker Crumbs (or crushed Digestive Biscuits) and melted butter. Press the crumbs evenly on the bottom of the spring form pan. Cover and refrigerate while you make the filling.

Cheesecake Filling: In a small bowl rub the lemon zest into the sugar. Stir in the cornstarch.

Then, in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the cream cheese and sugar mixture and beat, on medium low speed, until smooth and free of lumps. Add the ricotta and beat until smooth, scraping down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating until combined. Add the vanilla extract and beat until incorporated. 

Remove the crust from the refrigerator and pour in the cheesecake filling. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of your spring form pan. 

Bake for about 50 - 60 minutes, or until the cheesecake is set, (the edges of the cheesecake may have some browning). Remove the pan from the water bath and cool on a wire rack. Then cover and chill in the refrigerator for at least 4 hours, or preferably overnight. You can cover and store this cheesecake for about 3-4 days in the refrigerator, or it can be frozen. Defrost in the refrigerator overnight. Serve with a spoonful of Cran-Raspberry Sauce.

Cran-Raspberry Sauce: Place all the ingredients in a large saucepan. Cook, over medium heat, stirring often, until the sauce thickens and is bubbly. Remove from heat and let cool. (Note: taste and add more sugar as needed.) Cover and store in the refrigerator. Makes about 2 cups (480 ml).

Serves about 12 people.

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