Ricotta Honey Cheesecake
Greek thyme honey, traditionally used in this cheesecake, adds an intriguing herbal flavour. Closer to home, try wildflower or melon honey.
Servings: 10 to 12
Ingredients:
Photo: Ricotta Honey Cheesecake
Photography by Geoff George
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 333 |
| pro | 9 g |
| total fat | 17 g |
| sat. fat | 10 g |
| carb | 39 g |
| fibre | 1 g |
| chol | 113 mg |
| sodium | 184 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 9% |
| vit A | 16% |
| vit C | 3% |
| folate | 16% |
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1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) cold butter, cubed
2 tbsp (25 mL) granulated sugar
1/4 tsp (1 mL) salt
Ricotta honey Filling:
2 cups (500 mL) ricotta cheese
1/2 cup (125 mL) liquid honey
1/4 cup (50 mL) granulated sugar
4 eggs
1/4 cup (50 mL) whipping cream
3 tbsp (50 mL) all-purpose flour
1 tbsp (15 mL) finely grated lemon rind
2 tbsp (25 mL) lemon juice
Garnish:
1/4 cup (50 mL) liquid honey
3/4 tsp (4 mL) ground 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
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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
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