Instructions

MAKE THE HOMEMADE CURD CHEESE NIGHT BEFORE:
In large heavy-bottomed pot heat milk over medium heat until it reaches 185°F stirring occasionally to prevent scorching. Remove from heat and stir in lemon juice and salt. Let stand for 10 minutes you'll see milk separate into curds and whey. Line colander with several layers of cheesecloth and set over large bowl. Pour in milk mixture. Gather cheesecloth edges and tie into bundle. Hang over bowl or sink and let drain overnight in refrigerator until thick and creamy about 12 hours. You should yield approximately 2.5 cups curd cheese.

MAKE THE ALMOND SHORTCRUST PASTRY:
In food processor pulse flour, ground almonds, sugar, and lemon zest until combined. Add cold butter cubes and pulse until mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons ice water. Pulse until dough just begins to come together adding more water if needed. Turn out onto work surface, form into disk, wrap in plastic, and refrigerate 30 minutes.

BLIND BAKE THE PASTRY:
Preheat oven to 375°F. Roll out pastry on lightly floured surface to 1/8-inch thickness. Carefully transfer to 9-inch springform pan pressing into bottom and up sides. Trim excess leaving pastry flush with top edge of pan. Critical step Mary's feedback: Dock bottom with fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until edges are set. Remove weights and parchment. Critical step Mary's feedback: Using sharp knife carefully trim and level pastry edges while still warm to ensure even professional edges. Return to oven and bake 5 more minutes until bottom is lightly golden. Let cool. Reduce oven to 325°F.

PREPARE THE FILLING:
In large bowl beat homemade curd cheese and ricotta until smooth. Add sugar and beat until well combined. Beat in eggs and egg yolks one at a time mixing well after each addition. Stir in sour cream, vanilla extract, and lemon zest until smooth. Gently fold in chopped candied fruits and drained raisins.

BAKE THE CHEESECAKE:
Pour filling into prepared pastry crust smoothing top. Critical adjustment Paul's feedback: Place springform pan on baking sheet. Bake at 325°F for 45-50 minutes. Cheesecake should be set around edges but still have slight wobble in center do not overbake. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour to prevent cracking. Remove from oven and cool completely to room temperature. Cover and refrigerate at least 4 hours or overnight.

TO SERVE:
Run thin knife around edges before releasing springform. Transfer to serving platter. Dust lightly with powdered sugar if desired. Slice with hot clean knife dip in hot water and wipe between cuts.