6.18.2012

Lavender Honey Ricotta Cheesecake

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


Ingredients

  • 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

Directions

  1. Preheat the oven to 350 degrees F.
  2. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. 
  3. Finely grind the cookies in a food processor. 
  4. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared pan. 
  5. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
  6. 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. 
  7. Blend in the honey. Add the eggs and pulse just until blended.
  8. Pour the cheese mixture over the crust in the pan. 
  9. Place the springform pan in a large roasting pan. 
  10. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. 
  11. 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).
  12. 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.

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