Ricotta Honey Cheesecake

By The Canadian Living Test Kitchen

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Photo: Ricotta Honey Cheesecake
Photography by Geoff George

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	333333 cal
pro	9 g9g pro
total fat	17 g17g total fat
sat. fat	10 g10g sat. fat
carb	39 g39g carb
fibre	1 g1g fibre
chol	113 mg113mg chol
sodium	184 mg184mg sodium
% RDI:	-
calcium	1010 calcium
iron	99 iron
vit A	1616 vit A
vit C	33 vit C
folate	1616 folate

Greek thyme honey, traditionally used in this cheesecake, adds an intriguing herbal flavour. Closer to home, try wildflower or melon honey.

Ingredients

1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1/2 cup cold butter , cubed1/2 1/2cup cupcold butter, cubed
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1/4 tsp salt 1/4 1/4tsp tspsalt
Ricotta Honey Filling:
2 cups ricotta cheese 2 2cups cupsricotta cheese
1/2 cup liquid honey 1/2 1/2cup cupliquid honey
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
4 eggs 4 4eggeggs
1/4 cup whipping cream 1/4 1/4cup cupwhipping cream
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
1 tbsp finely grated lemon rind 1 1tbsp tbspfinely grated lemon rind
2 tbsp lemon juice 2 2tbsp tbsplemon juice
Garnish:
1/4 cup liquid honey 1/4 1/4cup cupliquid honey
3/4 tsp ground cinnamon 3/4 3/4tsp tspground cinnamon

Preparation

In food processor, pulse together flour, butter, sugar and salt until mixture resembles rolled oats. Add 3 tbsp (50 mL) cold water; pulse just until clumped together. Press onto bottom and 2 inches (5 cm) up side of 9-inch (23 cm) springform pan; prick all over with fork. Refrigerate for 30 minutes.

Line pastry with foil; weigh down with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes. Remove weights and foil; bake until golden, about 20 minutes. Let cool on rack.

Ricotta Honey Filling: Meanwhile, in food processor, whirl ricotta until smooth. Add honey and sugar; whirl until smooth. Add eggs, 1 at a time, whirling well after each. Blend in cream, flour and lemon rind and juice; pour into crust. Bake in centre of 325°F (160°C) oven until golden and set around edge yet centre still jiggles slightly, about 50 minutes.

Transfer to rack and loosen side of pan; let cool for 1 hour. Refrigerate until cold, about 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

Garnish: Cut cheesecake into wedges. Drizzle with honey; sprinkle with cinnamon.

Additional information :

Tip: Honey will slide out of measuring cups or spoons if they are greased or rinsed with hot water first. Warming honey slightly will also make it easy to pour.

Source : Canadian Living Magazine: June 2006