For the crust:
- 240 g Digestive (or Graham Crackers) biscuits
- 60 g almonds, peeled and grated
- 80 g butter, melted
- some lemon zest
For the filling:
- 330 g cream cheese
- 500 g ricotta
- 4 free range organic eggs
- 295 g granulated sugar
- 60 ml lemon juice
- 1 organic lemon, the zest
- 1 1/2 Tbsp cornstarch
- 2 Tbsp water
For the topping:
- 100 g sour cream
- 100 g whipping cream
- 1 Tbsp icing sugar
- Place the oven rack in the lower half of the oven and preheat to 325°F.
- Place the digestive biscuits and blanched almonds in a food processor and pulse until they are fine crumbs. Place the crumb mixture in a big bowl, add the butter and lemon zest and work it with a wooden spoon until the mixture comes together.
- Butter a springform cake pan (I used a 22 cm) and wrap it with parchment paper (a circle for the base and strips for the circumference). Pat down the crumb mixture with the back of a spoon, starting on the edges and then the base. Refrigerate for about 30 minutes.
- In the bowl of a stand mixer beat the ricotta, cream cheese, sugar, eggs, lemon juice and zest until creamy and smooth. Dissolve the cornstarch in 2 tablespoons of water and stir right away, add it to the cream mixture and mix.
- Pour the cream cheese mixture on the crumb base and bake in the preheated oven for 1 hour and 10 minutes. If using a springform cake pan, I suggest to place it on a baking sheet to prevent any spills.
- Let cool for about 30 minutes the cheesecake in the oven with the door half-closed. Once cool, put it in the fridge, I advise all night, this step is critical because it allows the cheesecake to reach the right consistency.
- Whip the fresh cream with one tablespoon of icing sugar, pour the sour cream and mix.
- Spread it over the cake just before serving.
In the fridge it will stay fresh for about 3 days.