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:

8 ounces purchased biscotti

2 (8-ounce) packages cream cheese, room temperature

4 large eggs

1/4 cup orange blossom or clover honey

1 tablespoon orange zest

1 (12-ounce) container fresh whole milk ricotta, drained

3/4 cup sugar

6 tablespoons (3/4 stick) unsalted butter, melted

Equipment:

oven

food processor

springform pan

aluminum foil

frying pan

wire rack

bowl

roasting pan

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:

Quickview
287k Calories
6g Protein
17g Total Fat
26g Carbs
0% Health Score
Limit These
Calories
287k
14%

Fat
17g
27%

  Saturated Fat
9g
58%

Carbohydrates
26g
9%

  Sugar
20g
23%

Cholesterol
106mg
36%

Sodium
179mg
8%

Get Enough Of These
Protein
6g
13%

Vitamin A
651IU
13%

Calcium
71mg
7%

Selenium
4µg
7%

Vitamin B2
0.1mg
6%

Phosphorus
56mg
6%

Vitamin B5
0.36mg
4%

Iron
0.61mg
3%

Vitamin D
0.5µg
3%

Vitamin B12
0.19µg
3%

Folate
9µg
2%

Vitamin E
0.34mg
2%

Zinc
0.32mg
2%

Potassium
61mg
2%

Vitamin B6
0.03mg
2%

Vitamin K
1µg
1%

Magnesium
4mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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