What can we say about this cheesecake? Cheese (yum!), honey (yum!), cinnamon (yum), biscotti (yum), put it all together, and it's a little bit of Heaven on a plate!!! We served a slice of the cake with raspberry coulis (raspberries, purred with honey, and then strained of seeds), and white chocolate stuffed raspberries (melted white chocolate piped into a big old raspberry, then cooled). This cheesecake is light, and fluffy, and melts in your mouth...
Honey Ricotta Cinnamon Cheesecake
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
2 teaspoons cinnamon
4 large eggs
Preheat the oven to 350 degrees.
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. In a bowl, mix the crumbs with the melted butter, until 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, in a mixer on medium speed, the ricotta, cream cheese and sugar, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey, orange zest, and cinnamon. Add the eggs one at a time, until completely integrated into the mixture.
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.
Notes:
Honey Ricotta Cinnamon Cheesecake
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
2 teaspoons cinnamon
4 large eggs
Preheat the oven to 350 degrees.
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. In a bowl, mix the crumbs with the melted butter, until 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, in a mixer on medium speed, the ricotta, cream cheese and sugar, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey, orange zest, and cinnamon. Add the eggs one at a time, until completely integrated into the mixture.
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.
Notes:
* We used a fresh North Carolina made honey. Don't feel limited to the clover or orange blossom.
* If you do not have a mixer (stand or hand held) you can do the mixing in a food processor, we believe this would yield a denser cheesecake.
* We kept the finished product frozen, until about 2 hours before service, it seemed to make for much easier cutting of the cake.
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