Honey Ricotta Cheesecake

Filed under Desserts

Chill at least 8 hours and up to 2 days before serving.

Ingredients

  • 8 oz Biscotti, purchased
  • 6 tbsp Butter, 3/4 stick, unsalted, melted
  • 12 oz Ricotta, fresh whole milk, drained
  • 16 oz Cream cheese, 2 (8-ounce) packages, room temperature
  • 3/4 cup Sugar
  • 1/4 cup Honey, orange blossom or clover
  • 1 tbsp Orange zest
  • 4 Egg, large

Directions

  1. Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan (2 3/4-inch sides) with 2 layers of heavy-duty foil.
  2. Finely grind the biscotti in a food processor, add the butter and process until moistened. Press over the bottom (not the sides) of the pan and bake until golden, about 15 minutes. Cool completely.
  3. Blend the ricotta in a clean processor until smooth. Add the cream cheese and sugar and blend well, scraping down. Blend in the honey and zest, then pulse in the eggs just until blended.
  4. Pour over the crust, set the pan in a roasting pan and add hot water halfway up the sides.
  5. Bake until golden and the center moves slightly when shaken, about 1 hour 5 minutes. Cool on a rack 1 hour, then refrigerate until cold. Cut into wedges.