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INGREDIENTS

Crust
1 cup Progresso® Plain Bread Crumbs
1/2 cup slivered almonds
1/3 cup sugar
6 tablespoons butter, melted

Filling
2 (8-oz.) pkg. cream cheese, softened
1 1/4 cups sugar
2 to 3 tablespoons grated lemon peel (1 large)
2 tablespoons fresh lemon juice
1 (15-oz.) container whole-milk ricotta cheese
3 eggs

Garnish
1/2 cup whipping cream
16 candied lemon slices

DIRECTIONS

1. Heat oven to 350°F. In food processor bowl with metal blade, combine bread crumbs, almonds and 1/3 cup sugar; pulse until almonds are finely ground. Add butter; pulse until well mixed. Press crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.

2. Bake at 350°F. for 10 to 15 minutes or until crust is light golden brown around edges. Remove crust from oven; place on wire rack. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.

3. Reduce oven temperature to 325°F. Beat cream cheese in large bowl on medium speed until fluffy. Add 1 1/4 cups sugar; beat until very soft and creamy. Add lemon peel and lemon juice; mix well. Beat in ricotta cheese. Add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Pour into crust-lined pan.

4. Bake at 325°F. for 1 hour 10 minutes to 1 hour 20 minutes or until sides of cheesecake are set and puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours or overnight before serving.

5. Just before serving, whip cream in medium bowl until soft peaks form. Spoon 16 mounds of whipped cream evenly around edge of cheesecake. Top each with candied lemon slice. To serve, remove sides of pan. Cut cheesecake into wedges.

High Altitude (3500-6500 ft)
Bake cheesecake at 325°F. for 1 hour 20 minutes to 1 hour 30 minutes.

This is a book of two halves. "The Ingredients Book" arms you with everything you need to know about the basic building blocks of any recipe. Leon chooses it's ingredients above all for their flavour and healthiness but also with a view to the world we live in, so that such shark-infested waters as sustainable fish are tackled and easy to navigate. In the first half of the book Leon's top 250 fruits, vegetables, fish, meats, dairy and store cupboard ingredients are all given their own entries. Nutrition, a bit of history, flavour and the best way to get the most out of any given ingredient are all covered...seasoned with a fair amount of random miscellany. You will also travel to the outer-starburst that is 'Brassica Galatica', discover 'Passports for Herbs' and have your very own pull-out "Rainbow Seasonality Guide".The second half is "The Recipe Book" - this is where you can put your newly found knowledge of ingredients to great use. Here are over 140 recipes: some are familiar favourites taken from Leon's menus such as the Original Superfood Salad, Moroccan Meatballs or Magic Mackerel Couscous and, for those Leon Lovers everywhere, at last a recipe for the coveted Leon Better Brownie. Plus there are some recipes from the founders, their friends and those who helped make Leon what it is today, like Fred's Millennium Octopus and David Dimbleby's Spanish Omlette. Leon's food message is a simple and honest one - cook and eat with the best ingredients available...and don't forget the naughty bits that are so necessary for a fully-rounded life. Food is the greatest pastime we all share, and this book will fill you with interest, warmth and smiles like being shown round a garden you've always loved by a gardener you slightly fancy.