Prep 0 mins
Cook 0 mins
- 1 cup graham cracker crumbs
- 2 tablespoons butter
- 1 cup honey (plus 1 tablespoon)
- 4 eggs
- 4 cups ricotta cheese
- 2 teaspoons vanilla extract
- 2 tablespoons whole wheat flour
- 2 teaspoons lemons, rind of, slivered
- 2 tablespoons almonds, slivered
- 1 tablespoon pumpkin seeds
- Combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well.
- Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
- Preheat oven to 325 degrees.
- In a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated.
- Add remaining 1 cup honey, vanilla and flour. Beat until smooth.
- Fold in lemon peel and almonds.
- Pour mixture into chilled crust and scatter pumpkin seed on top.
- Bake for 1 hour or until just firm and lightly colored on top.
- Turn oven off, open door, and leave cake inside to cool for 30 minutes.
- Remove from oven, refrigerate, and chill for 2 hour to overnight before serving.
I made this cheesecake for Thanksgiving and IT WAS AWFUL!!!!! Maybe I did something wrong - I've never made a cheese cake before this. But I followed the recipe exactly and it was bland and the consistency was just bad. But I just wanted to let you know not to be fooled by that 5 star restaurant guy's comments. Because it is just bad.
I work in a five star restaurant. The manager is italian. She just loved it. So we put it in the menu for the special of the night. Sold out of two italian cheesecakes in one night. Grreat recipe. Thanks, chef charles
This was a GREAT Thanksgiving dessert! It was light but very flavorful, with the lemon and almonds. It's a definite keeper!