Preheat your oven to 160°C/140°C Fan/Gas 3 and prepare a 20cm (8in) loose-bottomed or springform tin by greasing and lining it.

Begin by crushing the biscuits into crumbs using a rolling pin, then mix them with the melted butter and spoon the mixture into the base of the tin. Press it down firmly and let it chill in the fridge.

Combine the ricotta and cream cheese in a bowl, gently whisking until smooth.

Add the rest of the filling ingredients and continue mixing slowly until you achieve a smooth, silky consistency.

Pour the filling over the biscuit base, spreading it evenly to the sides.

Bake in the preheated oven for about 1 hour, until slightly golden and set in the middle.

Allow it to cool in the oven for 1 hour before transferring to the fridge to chill.

Puree the blackberries using a food processor, then strain the puree into a bowl.

Mix in the icing sugar and cornflour, and transfer the mixture to a saucepan.

Heat over low heat, stirring gently until it thickens to coat the back of a spoon. Let it cool.

Spread the soured cream over the chilled cheesecake, drizzle a few teaspoons of the blackberry coulis over the top, and create a decorative swirl pattern.

Serve alongside the remaining coulis for an exquisite dessert experience.