Almond Cake Layer
 

• Preheat the oven to 355F°/180C°
   
• Lightly coat the inside of a 24 cm 9-inch round springform with softened butter, add a few tablespoons of white rice flour ( or regular flour if you don't need the cake to be gluten-free), and tap the flour around the inside of the springform until all the buttered surface is covered, then turn the pan upside down over a sink and tap out the excess flour. Set aside for now.
   
• Place the whole almonds (with skin on) in a food processor, process for 20 to 30 seconds, until the almonds have a sandy texture. Make sure you don't over-grind.
   
• Make sure your eggs are at room temp, I prefer to soak the eggs in hot tap water for about 10 minutes before I start, they whip up better. If you are not sure that your eggs are large, use 3 medium eggs instead.
   
• In the bowl of an electric mixer fitted with the whisk attachment, add the sugar, eggs, and vanilla bean paste. 
   
• Whip on medium-high speed until the eggs are light in color and thick, they should be able to form a ribbon of batter that sits on top of the egg foam for a few seconds when you lift the whisk out of the foam.
   
• Remove the bowl from the mixer, fold in the ground almonds, until they are thoroughly and evenly combined.
   
• Pour the cake batter into the prepared springform, give it a couple of taps on the work surface to bring up any large air bubbles.
   
• Bake in the center of the oven until puffed and golden brown in color, about 30 to 40  minutes. A skewer inserted into the center should come clean.
   
• Let the cake cool in the springform on a wire rack, until cool. 
   
• Carefully run a knife around the edges to loosen, and carefully remove the almond cake from the springform, clean the ring and place the cake back in the springform.
   
• If possible for a cleaner look for the finished cheesecake use an Acetate sheet – it is a thick shiny strip of plastic- place it in the inside of the springform, set aside for now!
   
• If you see the step by step photos I only use a thick acetate sheet around the cake ( not recommended it is just so you can see the layers) 

Lemon Layer

• To make the lemon layer, Before juicing the lemons give them a good roll on the work surface to release as much juice as possible. ( zest the lemons before you juice them and keep them aside for the strawberry cheesecake layer)
   
• Soak 2 gelatin sheets in a small bowl of cold water. This takes about 3 to 5 minutes, You need to bloom gelatin, in order to incorporate it seamlessly into the lemon mixture gelatin sheets must be softened. Make sure to do this just before you make the lemon mixture, if you over bloom the gelatin and it is falling apart, it is over-bloomed and you, unfortunately, need to do start over.
   
• in a medium bowl combine 180 gram powdered sugar, 35-gram cornstarch, 5 yolks, 250-gram fresh lemon juice,  and 200-gram heavy cream. Whisk to fully mix the mixture should look pale yellow and have no lumps.
   
• Pour the content of the bowl into a medium-size saucepan and cook over medium heat and continue whisking until the mixture thickens and looks like pudding. whisking constantly so that the mixture doesn't stick to the bottom of the pan, about 5 to 7 minutes.
   
• Remove the saucepan from heat, Gently squeeze the bloomed gelatin to remove any excess water before using, add the bloomed gelatin to the warm lemon mixture, whisk to dissolved and fully mixed in.
   
• Then add cold 100-gram full-fat cream cheese and whisk and fully mixed in.
   
• This step is optional, I like to add the lemon mixture into my blender let it cool down for 3 to 5 minutes, and then give it 1 or 2 x 5 seconds puls, make sure to not over-puls.
   
• If you don't use the blender let the mixture cool down for about 3 to 5 minutes, then give it a quick whisk.
   
• Carefully pour the slightly cooled lemon mixture over the cooled almond cake layer, chill in the fridge for at least 1 to 2 hours.

Strawberry Cheesecake Layer
 

• To make the strawberry cheesecake, Place 750 gram very ripe strawberries into a blender or a food processor, Puree the strawberries for about 2 minutes, if using frozen strawberries thaw the strawberries for about an hour before you puree the strawberries.
   
• Strain the strawberry puree to remove the seeds. You should have about 450 grams of strawberry puree after you have removed the seeds.
   
• Reduce the 450 grams of strawberry puree on the stove for 20 to 30 minutes. ( Stir often) You reduce the strawberry puree to remove most of the water content so that you end up with a pure strawberry flavor.
   
• To know if it is ready, after 20 minutes take a teaspoon and have a taste, if it tastes great like fresh strawberries it is done if it tastes still a bit watery reduce it for 10 minutes more. You should end up with about 350 to 400 grams of reduced strawberry puree.
   
• After you have reduced the strawberry puree for about 20 minutes, Soak 7 gelatin sheets in a medium bowl of cold water. This takes about 5 to 10 minutes, You need to bloom gelatin, in order to incorporate it seamlessly into the reduced strawberry mixture. The gelatin sheets must be softened. Make sure to do this just before you make the reduced strawberry mixture is done, if you over bloom the gelatin and it is falling apart, it is over-bloomed and you, unfortunately, need to do start over.
   
• Remove the saucepan with the reduced strawberry from the heat, Gently squeeze the bloomed gelatin to remove any excess water before using, add the bloomed gelatin to the warm strawberry puree, whisk to dissolve, and fully mixed in.
   
• Add fresh lemon juice from 1 lemon ( optional) and zest from 2 lemons give it a whisk, Let it cool completely before adding it to the whipped cheesecake batter, but make sure the reduced strawberry is not getting too firm, so keep an eye on it.
   
• Meanwhile in the bowl of a stand mixer fitted with the whisk attachment, beat together 200-gram sugar, seeds scraped from 1 vanilla bean, 400-gram cold full-fat cream cheese, 100 gram cold Greek Yogurt, and 500-gram cold heavy cream on medium-high speed until fluffy and thick about 2 to 3 minutes.
   
• Stop the mixer and scrape down the sides and bottom of the bowl, add the cooled reduced strawberry/lemon – gelatin mixture, and 2 tablespoons pink pitaya powder then beat again on medium speed for about 15 seconds or until the strawberry puree is fully mixed in.
   
• Stop the mixer, remove the bowl from the mixer, scrape down the sides and bottom of the bowl to make sure it is all fully mixed in. 
   
• Remove the almond cake from the fridge, pour the strawberry cheesecake on top of the lemon layer. use the back of a spoon to smooth down the top if needed.
   
• Cover the top of the springform tightly with aluminum foil or plastic wrap and refrigerate for at least 5 to 8 hours. Preferably overnight.
   
• When it´s time to serve, use a knife to loosen the child cheesecake from the rim of the springform then remove the rim. ( if you have used an acetate sheet remove it)
   
• Using a clean sharp knife, cut into slices for serving, for neat slices, wipe the knife clean between each slice.
   
• For maximum freshness and deliciousness enjoy immediately.
   
• Cover and store leftovers in the fridge for up to 2 days.