CRUST

Preheat oven to 350 F and line the bottom of a 9-inch springform pan with a circle of parchment paper

Mix together crust ingredients and then evenly spread on the bottom of the prepared pan. Bake for 10 – 15 minutes or until the crust is slightly golden. Set aside

FILLING

While the crust is baking, in a food processor combine cream cheese, sugar and vanilla until creamy. Add ricotta cheese, tapioca flour and lemon juice with zest and process for about 2 minutes until smooth. Add 1 egg at a time until well combined

Pour filling into the crust and bake for 60 - 70 minutes or until the top is lightly golden

Turn the oven off and slightly open the oven door to cool the cake

Then refrigerate for a minimum of 6 hours or overnight

TOPPING (optional)

Whisk together water, tapioca flour, sugar and lemon juice. Pour into a small saucepan and while stirring cook until the sauce thickens about 3 minutes. Add raspberries and bring to a boil. Give it one stir and remove from the heat. Cool the sauce and refrigerate until ready to use