My husband's favorite dessert is cheesecake. If I bake other treats or goodies, they usually go un-eaten by him just because he doesn't have much of a sweet tooth.
So I take it upon myself to make cheesecake for the special occasions: his birthdays and our anniversaries.
I also like to make a different cheesecake each time.
As this is my blog, and I can do what I want, I'm gonna make this post about the cheesecake I made for his 27th bday this past February.
Lavender Honey Ricotta Cheesecake
based on Giada de Laurentiis's recipe on foodnetwork.com
- 8 ounces purchased almond cookies
- 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 lavender honey
- 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 cookies in a food processor.
- Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom 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. 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.