For the base:

Place all the ingredients for base in a food processor and whizz to get a crumb link texture

Line a 23-inch spring form tin with wax paper Pour the base and eve it out with your finger or a spatula

Bake at 180-degree Celsius oven for 10 mins, then let it cool

For the cheese cake:

Put ricotta cheese, yogurt, lemon zest, lemon juice and sugar in a bowl and beat.

Use Blender in case the cheese is little crumbly.

Beat the eggs and add to the cheese mixture

Mix in flour and transfer into the tin over the cooled base

Bake in a pre heated oven at 180 degrees Celsius for 35 – 40 mins.

Do the skewer test to check if its cooked in the middle

Turn off the oven and let the cake cool in the oven with oven door ajar

Scatter sintered almonds and enjoy