Serves 8

Italian baked almond cheesecake recipe

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Takes 15 minutes to make, 45 minutes to bake, plus 1 hour’s chilling

200g amaretti biscuits, crushed
50g unsalted butter, melted
1 vanilla pod, split lengthways and seeds scraped
500g ricotta
125g golden caster sugar
250g tub mascarpone
100g ground almonds
2 tbsp cornflour
3 large, free-range eggs
Grated zest of 1 lemon
Handful flaked almonds
Icing sugar, for dusting

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1. Preheat the oven to 180°C/fan160°C/gas 4. Put the crushed biscuits into a large bowl, pour over the melted butter and mix well.
2. Pour the crumb mixture into the base of a 20cm non-stick springform cake tin, pressing down firmly with the back of a spoon. Chill in the fridge for 5-10 minutes.
3. Meanwhile, put the vanilla seeds into a large mixing bowl. Add the ricotta, sugar, mascarpone, almonds, cornflour, eggs and lemon zest and beat with an electric hand whisk until smooth. Pour into the prepared tin and scatter with the flaked almonds.
4. Place on a baking sheet and bake for 45 minutes until golden – it may feel a little wobbly, but it will set as it cools. Turn off the oven, open the door and leave the cheesecake inside until completely cool. Chill for a further hour or more before dusting with icing sugar and serving with fresh cream, if you like.

Nutritional info

Per serving: 599kcals, 42.1g fat (18.2g saturated), 16.4g protein, 24.3g carbs, 32.3g sugar, 0.3g salt

Chef's tip

Add fresh raspberries or blueberries for a fruity version.

Wine Recommendation

Ideally, a glass of the fine, classic Italian sweet wine Vin Santo would be wonderful, or try a sip of amber, perfumed Italian Marsala instead.

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