-
1
Heat oven to 350 degrees F. Mix together 2 cups graham cracker crumbs, 1 cup finely ground almonds, 1/2 cup melted butter, 1/2 cup dark brown sugar, and 2 teaspoons cinnamon.
-
2
Press mixture into the bottom of a 9-by-2-inch springform pan.
-
3
Bake 15 minutes, or until lightly browned.
-
4
Cool.
-
5
Reduce oven temperature to 325 degrees F. Sift together 3 tablespoons each flour and cornstarch, and set aside.
-
6
Using an electric mixer, beat 1 pound room-temperature cream cheese and 1 1/2 cups sugar until smooth.
-
7
Beat in 1 (15-ounce) container whole-milk ricotta cheese.
-
8
When smooth, beat in 4 eggs, one at a time.
-
9
Beat in 1 1/2 tablespoons lemon juice; 1 tablespoon lemon zest; the scrapings from inside 1 vanilla bean, split lengthwise; 1 tablespoon vanilla extract; 1/2 cup melted and cooled butter; and 2 cups sour cream.
-
10
Beat in the flour mix just long enough to combine.
-
11
Pour batter over prebaked graham cracker crust.
-
12
Surround the cake pan with heavy-duty aluminum foil.
-
13
Place the pan in a larger pan filled with hot water to about 1 inch up the sides.
-
14
Bake the cheesecake 1 hour or until barely set in the center.
-
15
Turn off the oven, leaving the cheesecake inside for 1 hour longer.
-
16
Cool on a rack and then refrigerate before removing from the pan and slicing into 12 portions.
