2 (8 oz. ) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tblsp. orange zest
4 large eggs
Add 1/2 cup of grinded pecan in crust,
2 teaspoon of orange juice
Instructions
Preheat oven to 350 degrees F.
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. Add the melted
butter and process until the 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 mins. Cool the crust
completely on a cooling rack.
Blend the ricotta cheese in a clean food processor until smooth.
Add the cream cheese and sugar and blend well, stopping the
machine occasionally and scraping down the sides of the work
bowl.
Blend the honey and orange zest. Add the eggs and pulse just
until blended.
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 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.
Originally Submitted
4/6/2014
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