Ricotta Honey Cheesecake

Total Time: 2 hrs 5 mins Preparation Time: 10 mins Cook Time: 1 hr 55 mins

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 1/2 cup butter, chilled and cubed
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 cups ricotta cheese
• 1/2 cup liquid honey
• 1/4 cup granulated sugar
• 4 eggs
• 1/4 cup whipping cream
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon zest, finely grated
• 2 tablespoons lemon juice
• 1/4 cup liquid honey
• 3/4 teaspoon ground cinnamon

Recipe

• 1 in a food processor, pulse together the flour, butter, sugar and salt until mixture resembles rolled oats.
• 2 add 3 tablespoons cold water; pulse just until clumped together.
• 3 press onto the bottom and 2 inches up the side of a 9-inch springform pan; prick all over with a fork.
• 4 refrigerate for 30 minutes.
• 5 line the pastry with foil; weigh down with pie weights or dried beans.
• 6 bake in the bottom third of a 375 degree f oven for 15 minutes.
• 7 remove the weights and foil; bake until golden, about 20 minutes.
• 8 let cool on a rack.
• 9 meanwhile, in a food processor, whirl the ricotta until smooth.
• 10 add the honey and sugar; whirl until smooth.
• 11 add the eggs, 1 at a time, whirling well after each addition.
• 12 blend in the cream, flour and lemon zest and juice; pour into the crust.
• 13 bake in the centre of a 325 degree f oven until golden and set around the edges yet the centre still jiggles slightly, about 50 minutes.
• 14 transfer to a rack and loosen the side of the pan; let cool for 1 hour.
• 15 refrigerate until cold, about 4 hours.
• 16 to serve, cut the cheesecake into wedges, drizzle with honey and dust with cinnamon.