Ricotta Cheesecake with Fig Jam

Almond Base

• unsalted butter, for greasing
• 20 g unsalted butter, soft
• 200 g roasted almonds (see tip)
• 60 g brown sugar
• 1 pinch fine sea salt

Fig Jam

• 100 g dried figs, stems removed
• 100 g water
• 80 g sugar
• ½ lemon, juice only

Ricotta Cheesecake

• 170 g sugar
• ½ lemon, thin peelings of skin only
• 3 egg whites, from large eggs
• 170 g unsalted butter, soft
• 3 egg yolks, from large eggs
• 250 g ricotta cheese
• 1 pinch fine sea salt
• 80 g self-raising flour
• 1 tsp baking powder
• 2 Tbsp ground cinnamon, for dusting