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Preheat oven to 180C, line base of a deep
23cm spring form tin with greaseproof paper and grease paper.
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Combine biscuit crumbs, almonds and 1/4
cup sugar.
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Stir in melted butter until moistened.
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Press into base and up sides of prepared
tin.
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Bake for 10 minutes.
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Remove from oven and cool.
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In a large bowl with an electric mixer,
beat ricotta cheese until smooth.
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Add cream cheese, remaining 1 cup sugar
and essence.
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Beat well until blended.
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Beat in eggs, 1 at a time.
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Stir in flour until blended.
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Pour filling into cooled crust.
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Bake for 45-50 minutes, or until filling
is set and firm to the touch.
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Cool in tin 1 hour, gently release sides
of tin and remove cheesecake.
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Chill well prior to cutting.
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Top with whipped cream and fresh fruit to
serve.