Baked ricotta caramel cheese cake

Ingredients

For Biscuit Base :

• 180 g digestive biscuit, finely crushed
• 70 g ground toasted almond
• 145 g butter, melted

For Ricotta Cheese Filling :

• 250 g homemade ricotta cheese, at room temperature
• 250 g cream cheese, softened
• 3 eggs, beaten
• 1/2 cups brown sugar
• 150 g plain yogurt
• 1 tablespoon cornflour
• 1 tablespoon instant coffee powder (+ 1 tbsp water)