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1
Preheat the oven to 375u00b0F. Grease a 12-inch round springform pan. Line the bottom with parchment paper. Fold a length of parchment paper in half lengthwise and use to line the walls of the pan, securing with a paper clip - the paper will extend several inches above the side of the pan to support the gelatin layers while they set.
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2
Process graham crackers, cookies, almonds and raw sugar to coarse breadcrumb consistency. Add the melted butter and pulse to combine. Press the mixture evenly into the bottom of the pan. Bake for 10 mins until crisp. Set aside.
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3
For the filling, beat the ricotta cheese and granulated sugar in large bowl with electric mixer until smooth. Add the eggs and yolks and beat until smooth. Add the lemon peel and flour, beating to combine. Pour over the crust in the pan.
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4
Bake about 1 hour 20 mins until set - the top will be faintly golden and feel slightly firm to the touch. Remove from the oven. Cool in pan on a wire rack. Refrigerate until cold.
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5
For the spring flower gelatin, sprinkle gelatin over 1 cup cold water in a small bowl. Let stand 10 mins.
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6
Gently heat the lemon juice, sugar and 2 cups water in medium saucepan, stirring until sugar dissolves. Add gelatin mixture, stirring until dissolved. Cool to room temperature.
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7
Slowly pour one-third of the liquid onto the chilled ricotta cake. Position the flowers on the top, facing some of them outwards around the rim. Refrigerate for at least 4 hours. Keep the remaining liquid at room temperature.
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8
When the first layer has set, add more flowers and pour on the remaining liquid. Refrigerate again until the gelatin is set, for at least 4 hours.
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9
To serve, remove the rim of the springform pan. Warm a small sharp knife and run it around the edge of the gelatin to help you peel off the paper. Transfer cheesecake to a serving plate or cake stand.
