• Preheat the oven to 180°C/360°F top/bottom heat (convection oven 160°C/320°F).

Shortcrust pastry

• Put the flour, ground almonds, sugar and butter in the mixing bowl of the stand mixer and mix with the dough hook.
• Prepare a 26cm/10in Ø springform pan and grease with butter. Spread the shortcrust pastry evenly on the bottom, forming a rim of about 1cm/½in high on the baking pan and pressing it down well so that the ricotta mixture does not spill out later.

Ricotta mixture

• Put the ricotta and sour cream in the mixing bowl and mix until creamy. Add sugar, vanilla sugar, starch, orange juice and eggs and mix thoroughly until a fine mixture.
• Then pour it onto the shortcrust pastry, spread it evenly and smooth it out.
• Now put the cake in the oven and bake for about 1½ hours. Then turn off the oven, open the door a crack and let the cheesecake cool in it for 45 minutes.
• Then place in the refrigerator for about 3 hours.
• Sprinkle with powdered sugar to taste before serving.

  Buon appetito!