Honey Strawberry Cheesecake

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READY IN: 8hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine strawberries and 1/3 c honey in a bowl. Let sit in refrigerator, at least 4 hours, or overnight.
  • Preheat oven to 375°F Wrap a 10" springform pan with heavy-duty aluminum foil.
  • Bring butter and 2 tbsp honey to a boil in a small saucepan. Set aside.
  • Grind vanilla wafers to fine crumbs in a food processor. Add nuts, salt and butter mixture, and process until nuts are finely chopped.
  • Press mixture into springform pan, and 1" up the sides. Compact firmly with the bottom of a glass or measuring cup.
  • Bake until golden, about 12 minutes. Cool on rack. Reduce oven to 325°F.
  • Beat cream cheese and ricotta cheese in a large bowl or standing mixer until smooth. Add sugar and 9 tbsp honey.
  • Add eggs one at a time, beating after each addition until egg is fully incorporated.
  • Add vanilla and lemon extracts. Pour into cooled crust.
  • Bake until puffed and golden, and center barely wiggles when shaken, about 70 minutes. Transfer to rack and cool completely, at least 2 hours. When cool, transfer to refrigerator and chill at least 4 hours.
  • Run knife around sides of pan to loosen cake before releasing sides of pan. Transfer to serving platter. Drizzle top of cake with honey in a zigzag pattern, and serve with strawberry compote.
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