for 12 pieces

Dough

180 g	white flour
50 g	ground almonds
60 g	sugar
1 pinch	salt
100 g	butter, cut into pieces, cold
1	egg, beaten

Filling

500 g	ricotta
180 g	plain yoghurt
1	vanilla pod, cut lenghtwise, seeds scratched out
2	eggs
80 g	sugar

Almonds

50 g	sugar
30 g	butter
2 tbsp	maple syrup
3 tbsp	milk
100 g	flaked almonds

How it's done

Dough

Mix the flour, almonds, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough (do not knead), cover and refrigerate for approx. 1 hr.

To shape

Roll the dough into a circle slightly larger than the tin (approx. 30 cm in diameter) between two sheets of baking paper. Place the dough in the prepared tin along with the bottom sheet of baking paper, creating a rim of approx. 4 cm. Press down well around the edges and prick the base firmly with a fork.

Filling

Place the ricotta in a bowl along with all the other ingredients up to and including the sugar, beat using the whisk on a mixer. Spread the mixture over the base.

Almonds

Pour the sugar into a pan along with all the other ingredients up to and including the milk, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins. Remove the pan from the heat, add the almonds, mix, spread evenly over the ricotta mixture.

To bake

Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave to cool in the tin on a rack. Remove the tin frame, cover and chill the cheesecake for at least 6 hrs.

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