ALMOND BISCUIT:

Place rack in center of oven. Preheat to 380 degrees F (355 degrees F for convection).

Line qtr sheet pan with parchment paper.

Get 8"or 9" springform pan ready, set aside.

Combine confectioner sugar, almond flour and whole egg in bowl of mixer. Mix until combined.

Wipe down sides of bowl with spatula.

Mix again on high for 1 minute, batter will be pale yellow and fluffy.

Remove bowl from mixer and fold in the egg yolk.

Then fold in the all purpose flour. Do not over mix, the biscuit will become tough.

Transfer batter to medium bowl.

Using a clean and dry mixing bowl and whisk, whip the egg whites on medium until frothy.

With mixer still on medium stream in the sugar slowly.

Whip until you have stiff peaks.

With spatula fold in 1/3 meringue mixture into batter. Once incorporated add the remaining.

Batter should be cream colored and you'll see little bubbles on the surface.

Pour batter onto prepared pan, spread evenly with offset spatula. Biscuit should be 1/2 inch thick.

Bake biscuit for 5 minutes, rotate pan 180 degrees and bake for additional 5 minutes. Biscuit should be light brown and spring back with touched in the center. Let cool completely.

Using the bottom of springform pan as guide, cut out the biscuit the size of springform pan.

Place at bottom of pan, if there are some areas missing, press in small pieces, filling will hold it together once added.

CHEESECAKE FILLING:

Whisk cream in mixing bowl until stiff peaks form.

Put ricotta in medium bowl, whisk to remove lumps. Set aside.

Heat sugar and lemon juice in small sauce pan until sugar is dissolved.

Remove from heat and add in bloomed gelatin.

Stir until gelatin in dissolved.

Slowly whisk gelatin mixture into ricotta mixture until fluffy and blended.

With spatula fold in 1/3 whipped cream into ricotta mixture, fold in remaining whipped cream. The cheesecake filling will have a consistency similar to yogurt.

RASPBERRY TOPPING:

Place raspberries and sugar in sauce pan, bring to boil, reduce to simmer. Stir often.

Simmer until mixture reduced by half, about 20 minutes.

Cool to room temp before serving.

ASSEMBLY:

Get your springform pan with biscuit (already put at the bottom) ready.

Pour cheesecake filling into pan. With offset spatula even out.

Place in freezer and freeze until firm, minimum 5 hours, overnight works best.

When ready to serve, let rest on counter for 60 minutes or until thawed but still cool.

Garnish as desired.

Cut and serve.