HONEY RICOTTA CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
- Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
FIG-HAZELNUT CHEESECAKE WITH HONEY-BOURBON DRIZZLE
If you're looking for a decadent dessert, this may be the one for you. This fig and hazelnut cheesecake has a vanilla cookie crust and is topped with toasted hazelnuts and a honey-bourbon drizzle.
Provided by Sandra Garth
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 12h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
- Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
- Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
- Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
- Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
- Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.
Nutrition Facts : Calories 699 calories, Carbohydrate 71 g, Cholesterol 132.4 mg, Fat 43.2 g, Fiber 2.8 g, Protein 10.3 g, SaturatedFat 18.5 g, Sodium 448.9 mg, Sugar 41.8 g
HONEY CHEESECAKE
Make and share this Honey Cheesecake recipe from Food.com.
Provided by Dave5003
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
- Beat in honey and vanilla.
- Blend in eggs.
- Pour into a buttered and crumb lined 9 inch springform pan.
- Place in a hot water bath.
- Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
- Chill over night before serving.
Nutrition Facts : Calories 416, Fat 33.6, SaturatedFat 20.6, Cholesterol 184.4, Sodium 297.5, Carbohydrate 21.2, Fiber 0.1, Sugar 19, Protein 9.4
HONEY CHEESECAKE SQUARES
Categories Cake Dessert Bake Kid-Friendly Quick & Easy Cream Cheese Lemon Chill Honey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 25 (1 1/2-inch) squares
Number Of Ingredients 9
Steps:
- Preheat oven to 325ºF.
- Crumble graham crackers into a food processor, then finely grind with sugar and a pinch of salt. Add butter with motor running, then press mixture evenly over bottom of an ungreased 8-inch square baking pan.
- Bake in middle of oven 10 minutes, then cool 5 minutes.
- Meanwhile, blend cream cheese, egg, milk, zest, and lemon juice in cleaned food processor. Add honey and blend filling well.
- Pour filling over crust and bake in middle of oven until slightly puffed and set, about 30 minutes. Cool cheesecake in pan, then chill, covered, until cold, at least 3 hours. Cut into squares.
GINGER AND HONEY CHEESECAKE
Make and share this Ginger and Honey Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Crust-in a bowl, mix cookie crumbs and butter; press into the bottom of a 9-inch greased springform pan and freeze.
- Filling-in a large mixer bowl, beat cream cheese and sour cream on med-high for 3 minutes.
- Mix in flour, brown sugar, and honey until well blended, about 2 minutes.
- Add eggs, one at a time, beating after each addition.
- Add candied ginger, ground ginger, and cinnamon.
- Pour batter over crust.
- Bake in a preheated 350° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool on a rack for 2 hours.
- Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
- Pipe whipped cream around border of cheesecake; sprinkle with ground ginger and cinnamon.
MAPLE-NUT CHEESECAKE
To vary this delicious cheesecake, add cherries to the top, or swirl raspberry jam throughout before it's baked. -Wendy Paffenroth, Pine Island, New York
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix the cracker crumbs, walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the maple flavoring, extract and lemon zest. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. , Remove rim from pan. If desired, drizzle cheesecake with melted chocolate.
Nutrition Facts : Calories 434 calories, Fat 35g fat (20g saturated fat), Cholesterol 146mg cholesterol, Sodium 300mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 8g protein.
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MINI HONEY NUT CHEERIOS™ CHEESECAKES RECIPE
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Servings 12Total Time 1 hrCategory DessertCalories 410 per serving
- Heat oven to 350°F. Line a 12-cup standard muffin tin with parchment liners. Place 1 1/4 cups Honey Nut Cheerios™ a blender or food processor and pulse until you get fine crumbs. Pour crumbs into a bowl and mix with butter and sugar. Press crumb mixture into the bottom of each liner to form crusts.
- In a large bowl or stand mixer, beat cream cheese until fluffy, add eggs, beating to incorporate, add sweetened condensed milk and 1 tablespoon amaretto. The mixture will be quite runny. Pour in each liner, on top of crust. Bake for 16-19 minutes, or until the center of each cheesecake has set. Remove and cool completely.
- In a medium saucepan, toast almonds over medium-high heat, just until golden brown. Transfer to a small bowl. Add honey to the pan and cook, stirring constantly, until boiling. Boil for 1 minute. Remove from heat and stir in toasted almonds and amaretto. Drizzle honey-caramel and almonds over cheesecakes just before serving.
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- Brush inside of 8- or 9-inch springform pan with melted butter. Mix walnuts and cookie crumbs in small bowl; spread evenly in the pan, coating bottom and sides.
- Beat cream cheese and 3/4 cup honey with a mixer at medium speed until smooth, scraping down bowl's sides occasionally, about 3 minutes.
- Beat in eggs one at a time; beat in cream and vanilla. Beat in flour, cinnamon and salt. Pour into crust.
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