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Ricotta Cheesecake
(Serves 12-14)
This is an absolutely delicious, creamy but light, cheesecake. If you have never been a fan of
ricotta cheesecakes because they are too dry or not as creamy as the traditional all cream
cheese cake, give this one a try. It is our favorite cheesecake. We use chocolate-chip biscotti
for the crust but you can use any flavor that you like. It is so flavorful you don't need any fruit or
sauce topping.
ricotta cheesecakes because they are too dry or not as creamy as the traditional all cream
cheese cake, give this one a try. It is our favorite cheesecake. We use chocolate-chip biscotti
for the crust but you can use any flavor that you like. It is so flavorful you don't need any fruit or
sauce topping.
Ingredients:
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
4 eggs
Directions:
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.
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
4 eggs
Directions:
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.
Ricotta Cheesecake
SMALL PORTIONS
Do you love cheesecake but sometimes find that one large cake is too big for you? These mini springform pans are perfect for individual cakes, cheesecakes, and quiches. Pans can also be used to create beautiful three layer cakes suited for any occasion.
DESSERTS > CHEESECAKE RECIPES > RICOTTA CHEESECAKE
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Makes it easy to remove cheesecakes and tarts from the metal pan bases. Wide 10 inch diameter head is big enough for most cakes. Also great for positioning layers in a layer cake.
CAKE LIFTER
