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A creamy cheesecake with a golden-brown crust is shown. A slice of cheesecake is being lifted out of the whole cheesecake using a pie server, revealing the rich, smooth texture of the dessert. The background is a wooden table.
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Ricotta and Honey Cheesecake Recipe

Prep Time1 hour 30 minutes
WORK TIME20 minutes
Cuisine: World
Servings: 10 yields

Ingredients

For the crust:

  • 7 oz 200g Biscuits/Graham crackers
  • 1½ oz 50g Ground almonds
  • 7 tablespoons 100g butter, melted
  • ½ teaspoon cinnamon

For the filling:

  • 2 pounds 900g Ricotta cheese, fresh
  • ½ cup 120ml heavy cream
  • ¾ cup 250g Honey
  • Zest from one lemon
  • 1 tablespoon lemon juice
  • 2 tablespoons 15g Cornstarch
  • 2 teaspoons Vanilla extract
  • 4 Eggs

Instructions

  • DIRECTIONS
    1. Preheat oven to 325°F (160°C).
    2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add ground almond and melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
    3. In a large bowl place ricotta, honey and salt. Beat until incorporated and smooth. Add heavy cream, lemon juice, lemon zest and vanilla extract, beat until combined. add cornstarch and beat until combined. Add eggs, one at the time, beating to combine after each addition. Do not over beat.
    4. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake the cheesecake for 50-60 minutes, until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
    5. Release chilled cheesecake from the pan and serve.
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