Cheesecake alle Mandorle (Almond Cheesecake)

Preheat your oven to 175°C (350°F).
Crush the biscuits or graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and smashing with a rolling pin.
Mix the crumbs with melted butter and ground almonds. Press this mixture into the base of a springform pan (about 22 cm or 9 inches in diameter) to form a compact crust.
Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool.
Prepare the filling:

In a large mixing bowl, combine the cream cheese, ricotta, and sugar. Beat with an electric mixer until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract, ground almonds, and lemon zest, and continue mixing until well combined.
Bake the cheesecake:

Pour the filling onto the prepared crust in the springform pan.
Bake in the preheated oven for 45-50 minutes, or until the center is just set and the top is lightly golden.
Turn off the oven and leave the cheesecake to cool inside for an hour. Then, remove and let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight, to set.
Top and serve:

Before serving, toast the sliced almonds in a dry pan over medium heat for 3-4 minutes until golden and fragrant. Sprinkle the toasted almonds over the cheesecake just before serving.
Serving and Storage Tips:
Serve chilled, either plain or with a drizzle of honey or a fresh berry compote.
This cheesecake can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 1 month; just make sure to wrap it tightly.
Variations:
You can substitute the ground almonds with other nuts, such as hazelnuts or pistachios, for a different flavor.
For a richer flavor, add a tablespoon of almond extract to the filling.
Serve with a drizzle of chocolate sauce for an extra indulgent treat.
FAQs:
Can I make this cheesecake ahead of time?

Yes, cheesecake is best made a day or two ahead of time, as it allows the flavors to meld and the texture to firm up properly.
Can I use almond flour instead of ground almonds?

Yes, you can substitute almond flour for the ground almonds in both the crust and the filling. Just be mindful that almond flour is finer, so it may affect the texture slightly.
Enjoy your almond cheesecake! It’s a great dessert for any occasion, with a wonderful balance of creamy richness and nutty flavor.