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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| salted butter: 1/2 cup (chilled and cubed) |
| granulated sugar: 2 Tbl |
| salt: 1/4 tsp |
| ricotta cheese (whole milk): 2 cups |
| honey: 1/2 cup |
| granulated sugar: 1/4 cup |
| eggs: 4 |
| light whipping cream (fluid): 1/4 cup |
| all-purpose flour (unsifted): 3 Tbl |
| lemon zest: 1 Tbl (finely grated) |
| lemon juice: 2 Tbl |
| honey: 1/4 cup |
| ground cinnamon: 3/4 tsp |
Ricotta Honey Cheesecake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
115 min -
Servings
11 serving(s)
Tags
- 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.