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1
Preheat oven to slow - 150u00b0C (suggested as 140u00b0C if you are using a dark non-stick tin).
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2
Line base and side of a 23cm spring-form cake tine with lightly buttered baking paper.
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3
Put ricotta into a large food processor and whiz until the ricotta is a smooth as possible.
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4
Add cream, sugar, flour and salt. Process for 10 seconds or so, then add the zest, orange liqueur and vanilla extract. Briefly whiz again.
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5
Break eggs into a jug and then, with food processor going, slowly pour them through the feed tube. WHiz for 30-40 seconds, stopping and scraping down the sides occassioanlly, until smooth and creamy.
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6
Scrape mixture into the tin and shake gently to level surface. Sprinkle almonds over the top.
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7
Bake about 1 hour or until it is golden and feels set when you lightly rest the palm of your hand on the surface and gently wobble it.
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8
Transfer to a rack and leave to cool in the tin. It will sink a little.
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9
Cheesecake is best served warm or at room temperature.
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10
Remove sides of tin and invert onto a plate. Sit a serving platter on top and invert the cake again, so that it's almond side up.
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11
Dust lightly with icing sugar (confectioners sugar) and serve with cream and some fresh fruit.
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12
Store left-overs in the fridge, but warm them gently before serving.
