Honey Ricotta Cheesecake Recipes

HONEY RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease. Set aside.
• Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. Remove from heat.
• Add oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon to a food processor and process until finely ground, about 30 seconds. Add browned butter to food processor and pulse until mixture resembles moist sand. Press oat mixture firmly into the bottom of the prepared pan.
• Bake in the preheated oven until golden brown and firm, about 12 minutes. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
• Wipe out food processor. Add ricotta, cream cheese, orange zest and juice, remaining 3/4 cup sugar, remaining 1/4 cup honey, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan in aluminum foil to insulate.
• Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the turned off oven with the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
• Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.

HONEY RICOTTA CHEESECAKE

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.

RICOTTA HONEY CHEESECAKE

Steps:

• In a food processor, pulse together the flour, butter, sugar and salt until mixture resembles rolled oats.
• Add 3 tablespoons cold water; pulse just until clumped together.
• Press onto the bottom and 2 inches up the side of a 9-inch springform pan; prick all over with a fork.
• Refrigerate for 30 minutes.
• Line the pastry with foil; weigh down with pie weights or dried beans.
• Bake in the bottom third of a 375 degree F oven for 15 minutes.
• Remove the weights and foil; bake until golden, about 20 minutes.
• Let cool on a rack.
• Meanwhile, in a food processor, whirl the ricotta until smooth.
• Add the honey and sugar; whirl until smooth.
• Add the eggs, 1 at a time, whirling well after each addition.
• Blend in the cream, flour and lemon zest and juice; pour into the crust.
• Bake in the centre of a 325 degree F oven until golden and set around the edges yet the centre still jiggles slightly, about 50 minutes.
• Transfer to a rack and loosen the side of the pan; let cool for 1 hour.
• Refrigerate until cold, about 4 hours.
• To serve, cut the cheesecake into wedges, drizzle with honey and dust with cinnamon.