Lemon-Lime Cheesecake

Melt the butter in a saucepan over medium heat, then stir in the cracker crumbs. Lightly butter an eight-inch spring form cake pan (the kind with the removable rim). Press the crumb mixture evenly into the bottom of the pan to form a crust. Refrigerate for one hour.

Scrub the lemons with soap and water, then rinse well and dry. Grate the zest of the lemons, then juice them and strain the juice.

Combine the zest and juice in a saucepan, and sprinkle the gelatin over them. Soften for five minutes. Place the pan over low heat, and cook until the gelatin is melted. Set aside off the heat.

In a bowl, beat together the ricotta and half the sugar. Whip the cream until it is thick, but does not yet hold peaks. Fold the cream and the egg yolks into the cheese mixture. Beat in the gelatine mixture.

Beat the egg whites until they hold soft peaks, then fold them into the cheese mixture until just combined. Spoon the filling into the prepared cake pan, smooth the surface, cover and refrigerate for three to four hours until set.

Scrub the limes with soap and water, then rinse well and dry. Grate the zest of the limes, then juice them and strain the juice. Place the zest, juice and remaining sugar in a saucepan, bring to a boil over medium heat, then cook until the sugar is completely dissolved.

Add the arrowroot and water mixture, then stir until the syrup returns to the boil and thickens slightly. Cool the syrup to room temperature, then refrigerate for one hour.

Spoon the syrup over the cheesecake, then remove the spring form ring, slice the cake into pieces and serve.