- 1/3 cup ground almonds (almond meal)
- ¾ cup plain flour
- ¼ cup caster sugar
- 90g chilled butter, choppedFilling:
- 330g cream cheese, softened
- 500g fresh ricotta
- 4 eggs
- 1 1/3 cups caster sugar
- 1 tablespoon grated lemon rind
- ¼ cup lemon juice
- ½ teaspoon vanilla extract
- 1½ tablespoons tablespoons cornflour
Method:Preheat oven to 150°C.
To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.
Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.
To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.