Crush the biscuits in a food processor or by beating in a bag with a tenderiser mallet or a rolling pin. Try to get it as smooth as possible. Add the digestive crumbs to a bowl and add the ground almonds.
Melt the butter to a liquid and pour over the crumbs and almonds. Fork it through to an even consistency. It may appear almost like damp sand, and mould itself together when pressed.
Add this to a 20cm (8 in) springform tin and press down. I use a potato masher to squash down. Make sure the edges around the base of the dish are neat and even.
Get a fresh bowl this time, and bung all the other ingredients together. Mix thoroughly for a few minutes until silky smooth. I use an electric hand whisk on medium speed for best results.
Slowly pour the mixture into the centre of the springform tin, and use a flexible spatula to clean-out the rest from the bowl. There won't be a need to 'spread out' the ingredients.
Pop the tin into the middle of your oven for around 1 hour and 20 minutes. Mine is an electric fan oven. Some times may vary.
Take out the cheesecake very carefully, and allow to rest in the tin for an hour.
After an hour or so, move your baked lemon cheesecake to the fridge for at least 2 hours. After this time, it has solidified enough to hold its shape without collapsing.
made this cheesecake tonight and it was AWFUL.. I thought it was strange putting flower and egg in a cheese cake but seeing as this was my first baked attempt I thought why not. It is almost like a giant pancake. I can only assume this recipe was put on here as a joke and the uploaded got me good. - 24 Feb 2013