Ricotta Honey Cheesecake

Recipe by Irmgard
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READY IN: 2hrs 5mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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