Ricotta Cheesecake With Almonds Recipes

Steps:

• Preheat oven to 150°C (300°F).
• Lightly grease a 22cm round springform cake tin and line the base with non-stick baking paper. Set aside.
• To make the base, place the flour, sugar and butter in a food processor and process for 1 minute or until a rough dough forms.
• Using the back of a spoon, press the mixture into the base of the prepared tin. Bake for 30-35 minutes or until golden and just cooked. Set aside to cool slightly.
• While the base is baking, make the filling. Place the cream cheese, ricotta, sugar, lemon juice, lemon rind and vanilla in a food processor and process until smooth. Place the cornstarch and water in a small bowl and mix until smooth. Add the cornstarch mixture and the eggs to the filling and process to combine.
• Lightly re-grease the sides of the cake tin and pour the filling over the base, tapping gently to remove any air bubbles.
• Bake for 50 minutes-1 hour or until light golden and just set. Allow to cool in the closed oven for 50 minutes.
• Refrigerate for 1 hour or until chilled.
• To make the almond praline:
• Preheat oven to 200°C (400°F). Sprinkle the sugar over a large lightly greased baking tray lined with non-stick baking paper. Bake for 12-15 minutes or until melted. Sprinkle with the almonds and allow to set completely on the tray. Crush the praline into small pieces. Sprinkle the cheesecake with the almond praline to serve, pressing gently to secure.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
• Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
• Fold in almond flour and ricotta cheese with a silicone spatula.
• Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
• Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
• Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.