Ricotta Honey Cheesecake

READY IN: 2hrs 5mins
Recipe by Irmgard

From the June issue of Canadian Living. I served this drizzled with Greek honey which takes it to an entirely different level. Please note that the chilling time for the crust is included in the cooking time.

Top Review by MaMoms

I'm not a huge Ricotta Cheesecake fan but this is a good recipe! I would suggest rolling out the crust - "press"ing it down it's quite enough, and make sure you have it weighted down well. I also used Half & Half (what my husband ended up bringing back from the store) instead of cream, added fresh raspberries and made a raspberry sauce for the top instead of using honey & cinnamon - but I can see how that would be fabulous on top. I will be making this again (though maybe next time with Cream Cheese).

Ingredients Nutrition


  1. In a food processor, pulse together the flour, butter, sugar and salt until mixture resembles rolled oats.
  2. Add 3 tablespoons cold water; pulse just until clumped together.
  3. Press onto the bottom and 2 inches up the side of a 9-inch springform pan; prick all over with a fork.
  4. Refrigerate for 30 minutes.
  5. Line the pastry with foil; weigh down with pie weights or dried beans.
  6. Bake in the bottom third of a 375 degree F oven for 15 minutes.
  7. Remove the weights and foil; bake until golden, about 20 minutes.
  8. Let cool on a rack.
  9. Meanwhile, in a food processor, whirl the ricotta until smooth.
  10. Add the honey and sugar; whirl until smooth.
  11. Add the eggs, 1 at a time, whirling well after each addition.
  12. Blend in the cream, flour and lemon zest and juice; pour into the crust.
  13. 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.
  14. Transfer to a rack and loosen the side of the pan; let cool for 1 hour.
  15. Refrigerate until cold, about 4 hours.
  16. To serve, cut the cheesecake into wedges, drizzle with honey and dust with cinnamon.

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