my cheesecake brings all the boys to the yard

OK so i like Baked Cheesecakes.  Particularly the alsatian variants.  this one is one of my own invention but based on a badly remembered Glyn Christian recipe.  You could give it a traditional biscuit base but frankly I am not that keen and this is nicer I think.

Oven to 180c

Base:
8oz SR flour
6oz butter
3oz caster sugar
2oz demerara sugar

Put flour and caster sugar into bowl, rub in softened butter.  mixture should start to clump.  if not add a little more butter. stir in the demarara then press into a lined loose bottom 8 in flan tin.  Cook until the edges brown, then drop liquid (water, wine, whatever...) in random spots on surface- this binds some areas together into biscuits not crumb.  nicer texture.  Cook again till top goldens.

Filling:
2 egg yolks
10oz pot mascarpone
10 oz pot ricotta
4oz caster sugar
4 lemons
4oz sultanas
1 1/2 oz semolina
Gin.

warm a cup of gin then pop sultanas in to soak.
In a large bowl whisk egg yolks to add a little air, then mix in caster sugar.  keep whisking until the egg yolks double in volume.  add the zests of the lemons, finely grated, then beat in the mascarpone and ricotta.  Add the juice of the lemons.  adjust sweetness to taste.  finally add the semolina.  Drain the sultanas retaining gin for later.  add sultanas.  Pour mixture into tin.
Cook in oven.  If you choose you can cast sugar over it beforehand.  you are aiming for 2 things, a nice consistent golden colour, and to pass the wobble test- wobble the pan- the middle shoulld have a similar mode of vibration to the edge.
once cooked take it out and allow to cool, then chiill.

Sauce: (not pictured)
in a pan combine 3 oz blackcurrants, 4oz gooseberries, the gin and 3  oz sugar.  boil till it becomes a sauce.

this is a very rich cheescake but is nice