Preheat your oven to 325°F (170°C).

Prepare a 9 or 10-inch springform pan by lining the base with parchment paper and greasing the sides.

In a mixing bowl, combine cream cheese, ricotta cheese, caster sugar, plain yogurt, lemon juice, lemon zest, and cornflour. Blend until smooth.

Gradually mix in the lightly beaten eggs one at a time.

Place the prepared springform pan into a larger baking pan and fill the outer pan halfway with hot water.

Bake for 45 to 55 minutes until edges are set and center has a slight wobble.

Turn off the oven and leave the cheesecake inside for another hour to cool.

After cooling, allow the cheesecake to sit at room temperature for 30 minutes before refrigerating for at least 6 hours.

Remove the cheesecake from the springform pan and serve.