Almond Cheesecake
(Torta di Mandorle e Formaggio)
Ingredients:
1/2 lb (200 grams) Amaretti biscuits, crushed
1 and 3/4 oz (50 grams) unsalted butter, melted
1 vanilla pod, seeds scrapped or a few drops of vanilla essence
1 lb (500 grams) ricotta
1/4 lb (125 grams) caster or superfine sugar
1/2 lb (250 grams) mascarpone cheese
3 and 1/2 oz (100 grams) ground almonds
2 tbs corn flour
3 large eggs
Grated zest of 1 lemon
Handful of flaked almonds
Icing sugar for dusting
Directions:
Preheat oven to 355°F (180°C).
Mix the melted butter with the crushed Amaretti and press into a (20 cm) spring-form tin.
Press down firmly then chill for 10 minutes.
Mix the vanilla seeds, ricotta cheese, sugar, mascarpone cheese, almonds, cornflour, eggs and lemon zest and beat until smooth.
Pour onto the chilled biscuit base and bake for 45 minutes.
After 45 minutes turn off the oven, open the door and allow the cheesecake to cool inside completely.
Chill for at least an hour before serving, dusted with icing sugar, with a little fresh fruit on the side. Serves 4-6.