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Honey Ricotta Cheesecake

Started 1321888837.263 in Recipe Swap | Last reply 1322496266.247 by bizziebee007
replies

I thought this looked really interesting.

Recipe from Giada DeLaurentis/Food Network:

HONEY RICOTTA CHEESECAKE

<h2 class="kv-ingred">Ingredients</h2> <!--concordance-begin-->
  • 8 ounces purchased biscotti
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1 (12-ounce) container fresh whole milk ricotta, drained
  • 2 (8-ounce) packages cream cheese, room temperature
  • 3/4 cup sugar
  • 1/4 cup orange blossom or clover honey
  • 1 tablespoon orange zest (optional can use vanilla or other flavoring instead)
  • 4 large eggs
<!--concordance-end--> <h2>Directions</h2>

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.

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the key to looking younger, is to stand next to someone who looks older than you...get the heck away from me!!!
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StellaDiva1321891116.511124 PostsRegistered 10/15/2011
Sounds lovely. May give it a try!

bizziebee0­071322278733.2833251 PostsRegistered 1/13/2010Philly Burbs

i made this for thanksgiving.

i used a mixed nut biscotti for the crust which was delicious and omitted the orange zest and added 1 tsp. of vanilla extract instead.

this was AMAZING....so good, so creamy....so easy!!!

i highly recommend it. and if you want to really simplify it, just use a ready made graham cracker crust.

the key to looking younger, is to stand next to someone who looks older than you...get the heck away from me!!!
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manny21322281811.6131770 PostsRegistered 3/11/2009

I grew up in an Italian family and Italian cheese cake, it is usually not creamy but has texture because of the ricotta. Most Italian goodies are not very sweet either. I must admit I like the traditional creamy American cheesecake loaded with calories better.

bizziebee0­071322496266.2433251 PostsRegistered 1/13/2010Philly Burbs

hi manny, i beat my cheese mixture extra smooth b/c i was trying not to let anyone know that there was ricotta cheese in it. my kids & sisters wouldn't touch it if they knew. i also added an extra 1/4 cup sugar (i used a full cup instead of 3/4) and i have to tell you it was sweet, rich and delicious.

the key to looking younger, is to stand next to someone who looks older than you...get the heck away from me!!!
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