Start this recipe by placing a layer of vanilla sponge into the base of a round cake tin. Soak with a little limoncello or soaking syrup. Next, blitz, together in a food processor the ricotta, mascarpone, lemon zest, icing sugar and vanilla till smooth. Next, soak the gelatin sheets in water till soft, then melt in a pan with the lemon juice.  When ready, stir into the cheesecake mixture, followed by half of the blueberries. Spoon the mixture over the sponge, smooth out and place in the fridge to set for an hour or two. When ready, spread over the lemon curd and remove from the tin. Decorate the top with the remaining half of the defrosted berries, lemon slices and mint leaves.