20cm round springform pan
Base:
45g flour
15g almond flour
1/4 tsp cinnamon
70g sugar
1/8 tsp salt
1/2 tsp baking powder
20g butter
1 egg
60g yogurt
~ After baking:
25g water
2 tbsp lemon juice
1/4 tsp almond extract
1 tsp roes water
1 tbsp brandy
Cheesecake batter:
3 eggs, separated
110g sugar
250g ricotta
200g full fat sour cream
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