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% |
Suggested Recipes
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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.
Tags:
Cakes; Eggs; Sugar/Sweets; Grains; Cheese/Other Dairy; Bake;
Source
Canadian Living Magazine: June 2006
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