Greek thyme honey, traditionally used in this cheesecake, adds an intriguing herbal flavour. Closer to home, try wildflower or melon honey.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2006
Ricotta Honey Filling:
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.
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 184 mg
- Protein 9 g
- Calories 333.0
- Total fat 17 g
- Cholesterol 113 mg
- Saturated fat 10 g
- Total carbohydrate 39 g
- Iron 9.0
- Folate 16.0
- Calcium 10.0
- Vitamin A 16.0
- Vitamin C 3.0