Berry crustless cheescake

We've been having a really nice weather this bank holiday weekend! This awaken a desire for a summer dessert, which in this instance is a crustless cheescake.
This is inspired by Hugh F-W 's recipe published in the Guardian in September 2012: http://www.guardian.co.uk/lifeandstyle/2012/sep/07/damson-recipes-hugh-fearnley-whittingstall

Summer berry crustless cheesecake

Ingredients:
500g ricotta
100g light cream cheese
50g unsalted butter - melted and cooled slightly
2 tbsp semolina
100g caster sugar
2 medium eggs
grated zest of one lemon and one lime

Berries:
1 punnet of raspberries, one of strawberries and one of blueberries but any fruit combination will do - all together around 500-600g of fruit

Let's do it:
Preheat the oven to 170C (fan assisted) and butter a springform cake, preferably 20cm - mine is 24cm which worked well although the cheesecake was flatter. 
Mix the cheeses with a wooden spoon until smooth and stir in all other ingredients. Transfer into the springform and bake for around 30-35 minutes until set.
Serve with fresh berries, berries compote (which I made with 50g of caster sugar and good squeeze of lemon juice). Also good addition make ice cream, frozen yogurt or plain yogurt.
Happy Bank Holiday;)