Lemon, lemon and more lemon cheesecake (and some almonds too)

As I type this I realise that this is my 40th recipeblog. Wow, time flies when you bake like a maniac. To those who read my recipes faithfully, thank you! To those sharing them to share them with other celiacs: thank you too! 

To those who make them or recreate them, I hope your cake, bread or cookie turns out even better than my versions. I hope you enjoy making them as much as i do. Please let me know if my recipes work or fail for you. I love improvements. And thank you for your faith in my silly recipes. 

This lemon cheesecake was born in my head. I saw a recipe for an almond cake, but I found their topping of yoghurt and forest fruits a bit plain. Since I love citrus fruits and the warm weather here asks for a fresh cake this cheesecake sprang to mind. I could almost taste it, al I had to do was recreate what i conjured up in my head.

A summery, fresh cheesecake with a soft base

Ingredients:

For the cake:

• 250 grams (9 oz) of almond flour
• 250 grams (9 oz) of finely granulated sugar
• 4 eggs
• The zest of 1 lemon and a tablespoon of it's juice

For the cheese layer

• 200 grams (7 oz) of cream cheese (I used Monchou cheese)
• 250 ml (9 fl oz) of double cream
• 1 packet of whipping cream stiffner
• The rest of the lemon juice
• 150 grams (5.5 oz) of caster sugar

For the topping:

• Half a jar of Lemon curd (I used Chivers smooth Lemon Curd,it's glutenfree and so yummy it's addictive)
• 1-2 tablespoons of water
• 1-2 tablespoons of powder sugar 

Instructions:

1. Preheat the oven to 180 degrees Centigrade (350 degrees Fahrenheit).
2. Mix the almond flour with the granulated sugar in a bowl
3. Add the eggs and whisk them in.
4. Add the lemon zest and a tablespoon of lemon juice. Save the rest of the juice of the lemon for the cream cheese layer.
5. Mix it all well and pour the mixture into a lined and buttered spring cake tin.
6. Put the almond cake in the oven for about 30-40 minutes till it's all golden and smells heavenly.
7. Let it cool for half an hour. 
8. When the base is suffienctly cooled down, you can finish the lemon cream cheese-filling and top it with Lemon Curd. 
9. Mix the sugar with the cream cheese and the rest of the lemon juice.
10. Whip the double cream with the whipping cream stiffener. Add the cream cheese-mixture to it and slowly fold it in. 
11. Spread the filling on the almond cake base. 
12. Put the lemon curd in a tiny bowl, add the water to make the curd more fluid. Add a bit of powdered sugar so it will make a nice glaze in the fridge. 
13. Spread the lemon curd mixture on the cream cheese. 
14. Put the cheesecake into the fridge for a couple of hours for a firm double cream and fresh cream cheese filling. You can make this pie/cake a day in advance and it will be perfect the day after as well.

Enjoy!