Go Back
Email Link
Print
Recipe Image
Notes
Smaller
Normal
Larger
Italian Cheesecake with almond crumb base
Print recipe
Pin recipe
Cook Time
1
hour
hr
Course
Dessert
Cuisine
Italian
Ingredients
For the base
40
g/1½oz butter
150
g/5oz ground almonds
30
g/1oz caster sugar
pinch
of salt
For the cake
500
g/1lb 2oz
ricotta cheese
150
g/5oz caster sugar
3
eggs
1
teaspoons
vanilla extract
juice from ½ lemon
25
g/1oz plain flour
15
g/½oz flaked almonds
toasted (optional)
Instructions
Preheat the oven to 150ºC/300ºF
Grease an
18cm/7-inch loose-bottomed cake tin
In a medium saucepan, add the butter and put over a low heat until melted
Remove from the heat add the almonds and sugar and combine well
Tip the mix out into the cake tin and press uniformly into the base using the back of a spoon
Bake the base for 10 minutes, set aside and allow to cool
In a medium mixing bowl, combine the ricotta and caster sugar until smooth
Gently beat the eggs in a measuring jug before adding gradually to the cheese & sugar mix. Stir well after each addition
Mix in the vanilla extract and then the lemon juice
Sift the flour into the mix and combine well
Pour the mixture on to the almond crumb base and bake for a hour
After the hour, turn the oven off and leave the door ajar allowing the cake to cool in the oven
Remove from the oven and sprinkle the toasted flaked almonds over the top
Allow to cool in the tin completely before removing
Keyword
almond, cheesecake