Wednesday, April 7

Ricotta Cheesecake

Peruuuusing through the store the other day I found a really good price on organic ricotta cheese. I don't normally use ricotta unless I have a specific recipe I have in mind, since I didn't there was a hesitation, but the price was awesome and by all means, it was organic!! I searched for good recipes to use it on, I didn't want to waist it and since it would be a dish only P could eat (seeing my body is against any form of lactose) I chose a dessert. There are a lot of ricotta cheesecake recipes out there...but this one caught my eye. It's been a desire to make a recipe from this famous TV Italian chef. She (ah i gave it away!) is pretty classy in the kitchen and since I'm far from class (especially in the kitchen) our paths never crossed, that is until now. I had all the ingredients for one of her recipes and I was determined to spruce up my repertoire and make her Honey Ricotta Cheesecake. The recipe had awesome reviews so I knew (if i could handle it) P would be pleased. Honestly, I don't recall ever making a cheesecake so it was in question as to if I could actually handle it...

Giada De Laurentiis' Honey Ricotta Cheesecake

8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey*
1 tablespoon orange zest
4 large eggs

Preheat the 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 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta 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 in 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 and 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.

*I didn't have honey so I subbed agave...turned out great!

Funny thing- P was very curious as to if I hid some kind of "weird" product in the cheesecake...I don't know where he would get the thought I would do such! He just didn't think I could follow a simple recipe without putting some twist in it...the nerve! :)

Recipe thanks to

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