Prep 10 mins
Cook 1 hr 55 mins
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.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup butter, chilled and cubed
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon salt
- 2 cups ricotta cheese
- 1⁄2 cup liquid honey
- 1⁄4 cup granulated sugar
- 4 eggs
- 1⁄4 cup whipping cream
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon zest, finely grated
- 2 tablespoons lemon juice
- 1⁄4 cup liquid honey
- 3⁄4 teaspoon ground cinnamon
- 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.
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).