Microwave ricotta cheesecake with strawberry jelly and berries

INGREDIENTS
BASE
100 g plain biscuits
50 g butter
FILLING
500 g ricotta
100 g sugar
Grated zest of 1 lemon
Juice of 1 lemon
3 eggs
JELLY
250 g strawberries
1 gelatine leaf
50 g sugar
Mixed berries and mint leaves to decorate
I doubled the recipe for the photographed cake for 12 people. The listed quantities make 1 smaller cake, half as much. I melt butter in the microwave and finely crush biscuits.
I combine them.
I line a microwave-safe tin, mine Pyrex, with a parchment disc and firmly flatten the biscuit base with a spatula. Smaller tins make taller cakes; larger make thinner.
I microwave 1 minute and a half and cool.
I blend ricotta, sugar and whole eggs.
I add grated lemon zest and juice.
I blend thoroughly to a smooth soft cream.
I microwave in a glass bowl at medium 50% power for 4/5 minutes, whisking 2 or 3 times, until slightly thick.
After 5 minutes, I stir thoroughly to remove lumps and take the biscuit base.
I add filling and microwave 7/10 minutes at medium 50% power until set but still moist, not dry. I rest in the closed microwave 10 minutes, then freeze a couple of hours once cold.
This makes removal easier.
For jelly, I wash and chop strawberries, add sugar and lemon drops and microwave 5 minutes.
I blend and stir in gelatine soaked in cold water 10 minutes and squeezed dry.
I cool the sauce, remove the cake from freezer and fit a steel ring or dessert collar. Alternatively, make a card collar 2 cm taller than the cake, cover in foil and fit closely.

I add strawberry sauce and refrigerate a couple of hours to set.
If eating within a few hours, decorate once jelly sets. I made ahead and froze, then thawed gradually in the fridge from the evening before and decorated next day with fresh berries and mint.