Cassata cheesecake

Soak the candied peel and glacé cherries in 45 ml (3 tbsp) of the sherry or muscadel.
Line the bottom and sides of a loose-bottomed 20 cm baking tin with wax paper and place one of the sponge cakes in the bottom of the tin.
Sprinkle with the remaining 45 ml (3 tbsp) sherry or muscadel.
Mix the ricotta, castor sugar, vanilla essence, pistachio nuts and lemon juice and rind together.
Drain the candied peel and glacé cherries, reserving the liquid.
Stir the fruit into the ricotta mixture and spoon over the sponge cake base.
Cover the with the other sponge cake layer and sprinkle with the reserved liquid.
Chill until set, remove from the cake tin and dust with icing sugar.