Mascarpone & Ricotta Cheese Cake

Ingredients

• 0.3 cup almonds 
• 1 tablespoon butter melted
• 16 oz whipped cream room temperature
• 4 large eggs room temperature
• 2 tbsp flour 
• 1.5 cups graham crackers 
• 1 tbsp juice of lemon 
• 8 oz mascarpone cheese room temperature
• 8 oz ricotta cheese 
• 0.5 tsp salt 
• 1.3 cups sugar 
• 2 tbsp sugar 
• 1 tsp vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• springform pan
• mortar and pestle
• pie form

Directions

1. Preheat oven to 325.Crust:Grind graham crackers and almonds using food processor or a mortar and pestle.
2. Add melted butter and salt and press into bottom of greased springform pan or deep dish pie pan.
3. Bake for 10 minutes.
4. Let cool.
5. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)Filling:Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice and vanilla.
6. Add in eggs one at a time.
7. Pour cheese mixture over crust in pan.
8. Bake until the center of the cheesecake is wobbly when shaken, about 1hr and 5 mins.
9. Let cool then refrigerate, preferably overnight.