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Honey Ricotta Cheesecake
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Prep Time:
25 minutes
Cook Time:
125 minutes
Total Time:
990 minutes
Impress your guests with this decadent honey ricotta cheesecake. Buttery honey crust complements creamy orange ricotta filling.
Ingredients:
  • 4 tablespoons unsalted butter
  • 1.5 cups rolled oats
  • 0.5 teaspoon ground cinnamon
  • 1 cup white sugar, divided
  • 6 tablespoons honey, divided
  • 1.5 teaspoons kosher salt, divided
  • 2 (15 ounce) containers whole milk ricotta cheese
  • 2 (8 ounce) packages cream cheese, softened
  • 2 teaspoons grated orange zest
  • 1 tablespoon fresh orange juice
  • 4 large eggs
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C. Line a 9-inch loose-bottom cake pan or springform pan with parchment paper and grease it.
  • In a small saucepan, melt butter over medium heat until foamy and browned, whisking frequently, for 4 to 6 minutes. Remove from heat.
  • Combine oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon in a food processor. Pulse until finely ground for about 30 seconds. Add browned butter and pulse until mixture resembles moist sand. Press firmly into prepared pan.
  • Bake in the preheated oven for about 12 minutes until golden brown and firm. Remove and allow to cool while you lower the oven temperature to 300°F (150°C) before preparing the filling.
  • Clean the food processor thoroughly. Combine ricotta, cream cheese, orange zest and juice, remaining sugar, remaining honey, and remaining salt in the food processor. Blend until smooth for about 30 seconds to 1 minute. Add eggs one by one, pulsing until just mixed - avoid overmixing. Pour the mixture onto the crust in the pan and even out the top with a spatula. Wrap the bottom and sides of the pan with aluminum foil for insulation.
  • Bake the cheesecake in the preheated oven until golden and set with a slightly jiggly center, approximately 1 hour and 45 minutes. Let it cool with the oven door cracked open for 1 hour after turning off the oven. Then, cool on a wire rack at room temperature for about 1 hour. Finally, cover with plastic wrap and refrigerate for at least 12 hours, preferably up to 48 hours.
  • To release the cheesecake from the pan, gently slide a knife around the edges to loosen it. For a loose-bottom pan, place it on a can and gently push down to separate the cheesecake. If using a springform pan, simply unlatch and remove the rim.

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