1 cup shortbread cookies, very finely crumbled or crumbed in a food processor, I personally like
¼ cup finely chopped sliced toasted almonds
2 tablespoons melted salted butter
1 Tablespoon Mako Vodka
2 pounds whole milk ricotta
1 ¼ cup sugar
1/3 cup AP flour, sifted
1 teaspoon kosher salt
2 egg yolks
Seeds from 2 large vanilla pods or 2 teaspoons pure vanilla
3 teaspoons lemon zest
1/2 cup Mako vodka
1/2 cup Lingonberry Preserves
2 tablespoons honey
Heat the oven to 350°F. Coat a 9-inch spring form pan with butter or non stick cooking spray.
Mix the butter, vodka, almonds and shortbread crumbs in a mixing bowl until well incorporated. Press the mixture evenly and firmly into the spring form pan bottom.
Bake for approximately 10-12 minutes or until browned lightly around the edges. Cool completely before adding the cream cheese mixture.
Blend the ricotta in a food processor until smooth, add the salt, flour and sugar and blend until incorporated. Add the eggs and egg yolks slowly, remove mixture from the food processor and stir in the vanilla beans (or extract) and the lemon zest. Mix well.
Pour the mixture onto the shortbread crust and let settle for a few minutes.
Bake until the center of the cheesecake is firm and the edges are golden. Approximately one hour, baking times will vary slightly depending on the type of oven used. Let cool before removing from the spring form.
Heat the Lingonberry preserve, honey and the vodka over medium heat, bring to a boil and then reduce to a simmer and reduce the mixture by about ½. Let cool but do not refrigerate. When the mixture is cooled to room temperate, pour over the cheesecake and refrigerate to set.