1: Gather all the ingredients from the list .
2 Soil: Add the following ingredients in a large bowl: 95g flower, 35g almonds (fry within 3min and crunch them afterwards), 90g butter, 50g sugar. Knead and mix all the ingredients.
2 Soil: Evenly press the soil in a baking tin. Make sure the baking tin is sprinkled with flower so you can easily remove the cake from the tin.
2 Soil: Bake the soil in a pre heatened oven on 160c for 15 minutes.
3 Filling: Start mixing the following ingredients: 265g sugar, 4 eggs and 350g cream cheese.
3 Filling: After the first three ingredients are mixed well start adding: 500g ricotta, 60ml lemon juice and 2g vanilla.
3 Filling: Mix these again untill they are one.
2 Soil: Take the baked soil out of the oven when it's done.
3 Filling: Add the filling on top of the soil.
4 Finishing: Bake the cheesecake in a pre heatened over on 160c for 60 minutes.
4 Finishing: Take the cheesecake out after 60 minutes and let it cool for 2 hours. ( Don't put it in you're refrigerator yet.)
4 Finishing: Let the cheesecake cool for 1 night in the refrigerator.
4 Finishing: Release the cheesecake from the baking tin by going around the edges with a knife.
4 Finishing: Gently remove the baking tin.
4 Finishing: Put the cake on a large plate.
4 Finishing touch: Cut the cheesecake, add some strawberry's and jam for the finishing touch and enjoy eating your self baked cheesecake! :-)