Honey Ricotta Cheesecake

Honey Ricotta Cheesecake requires roughly 1 hour and 50 minutes from start to finish. This recipe makes 16 servings with 286 calories, 6g of protein, and 17g of fat each. For 82 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 3556 people have tried and liked this recipe. A mixture of unsalted butter, sugar, skim milk ricotta, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodnetwork. Overall, this recipe earns a rather bad spoonacular score of 10%. If you like this recipe, you might also like recipes such as Honey Ricotta Cheesecake, Whole-Wheat Raw Orange Blossom Honey and Ricotta Pancakes adapted from Donna Hay's whole-wheat honey and ricotta pancakes from "Fresh and Light", and Ricotta Cheesecake.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

 

Step by step:

1. Watch how to make this recipe.

2. Preheat the oven to 350 degrees F.

3. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor.

4. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan.

5. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

6. Blend the ricotta in a clean food processor until smooth.

7. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest.

8. Add the eggs and pulse just until blended.

9. Pour the cheese mixture over the crust in the pan.

10. Place the springform pan in a large roasting pan.

11. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.

12. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

13. Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

14. Cut the cake into wedges and serve.

Nutrition Information:

covered percent of daily need