5 ounces biscotti (any flavor)
4 tablespoons butter, melted
1 (15-ounce) container whole milk ricotta
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup honey
1 tablespoon orange zest
2 teaspoons vanilla
Preheat oven to 350-degrees F. Put the ricotta in a strainer over a bowl to
remove excess water. Wrap foil under the bottom and about 2-inches up the
sides of a 9-inch springform pan.
In a food processor, grind the biscotti until fine. Add the melted butter and
process until the mixture is well moistened. Press the biscotti crumb
mixture on the bottom of the springform pan. Bake 15 minutes, or until the
crust is golden brown. Cool on a wire rack.
In a clean food processor bowl, blend the drained ricotta until smooth.
Add the cream cheese and sugar and blend well. Add the honey, orange
zest, and vanilla and blend well. Add the eggs and blend well. Pour the
cheese mixture over the crust in the pan.
Place the springform pan in a large roasting pan. Pour hot water into the
roasting pan to come halfway up the sides of the springform pan. Bake for
65 minutes, or until the cheesecake is golden. The center of the cake will
still move slightly when the pan is gently shaken. Transfer the cake to a wire
rack and allow to cool for 1 hour.