Preheat oven to 180°C. Lightly grease a 22cm round springform cake tin and line the base with non-stick baking paper. Set aside.
To make the pastry base place flour, sugar and butter in a good processor and blend until you form a dough.
Place mixture into the tin and press with a spoon. Bake for 20-30 mins or until golden. Set aside.
To make the filling place the ricotta, cream cheese, sugar, lemon rind and vanilla in a food processor or mixer, process until smooth and place in a large bowl.
In a separate bowl whisk eggs and sugar until fluffy, add slowly to the ricotta mixture bowl. Add almond meal and cream, mix well with a spatula and pour it into the pastry tin tapping gently to remove any bubbles.
Bake for 50 mins or until just set and golden, allow to cool in the oven for 45 mins.
Refrigerate for at least one hour. Before serving top your cake with blueberries, raspberry and mixed berries and dust with icing sugar.