Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups Superfine Almond Meal
  • 1 tablespoon of sugar
  • 3 tablespoons of unsalted butter
  • pinch of salt
  • 1 pound of cream cheese
  • 1 cup of sugar
  • 2 pounds of whole milk ricotta cheese
  • 5 eggs
  • seeds from 1 vanilla bean
  • zest and juice of 1 lemon
  • 2 tablespoons of cornstarch
  • 1 pound of sliced fresh figs
  • ½ cup of sliced toasted almonds
  • ¼ cup of honey

Instruction

  • Preheat the oven to 350°.
  • Place the almond meal, sugar, butter, and salt in a food processor and process on high until the butter is the size of rice.
  • Form the almond meal mixture to the bottom of a 9” springform pan to make a crust. Set aside.
  • In a standing mixer with the whisk attachment on high speed, whip the cream cheese and sugar until light and fluffy, about 4 minutes.
  • Next, add in the ricotta and whip for 4 more minutes. Stop and scrape.
  • Add 1 egg at a time until completely mixed in. Stop and scrape.
  • Finish by adding in the vanilla bean seeds, lemon juice, lemon zest, and cornstarch, and mix until combined.
  • Pour the batter over the crust and transfer the springform pan to a 13x9 pan.
  • Place the pan on the rack in the oven and fill it with water until there is 1” in the pan.
  • Bake for 90 to 100 minutes or until the center is slightly loose.
  • Cool to room temperature on a rack and then cool completely into the refrigerator.
  • Garnish the top of the cheesecake with fresh sliced figs, toasted almonds, and honey.