Lemon & Honey Ricotta Cheesecake

Lemon & Honey Ricotta Cheesecake


February 11, 2016

Adapted from Giada.



2 rows (about 1 dozen) small gingersnap cookies

1/4 cup butter, melted


1 475 g tub ricotta cheese

2 8 oz (250 g) pkgs cream cheese, at room temperature

3/4 cup sugar

1/4 cup honey

grated zest of a lemon or orange

4 large eggs

fresh berries, for topping (optional)


1Preheat the oven to 350F.

2In the bowl of a food processor, pulse the cookies into crumbs - you should have about 1 1/2 cups. Add the butter and pulse until well blended. Press into the bottom of a 9-inch springform pan and bake for 12 minutes, until pale golden.

3Put the ricotta, cream cheese, sugar, honey and lemon zest into the bowl of the food processor - no need to wash it out - and pulse until well blended and smooth. Add the eggs and pulse just until blended.

4Pour the cheese mixture over the crust and bake for 1 hour, until set but still slightly jiggly in the middle. Cool in the pan on a wire rack, then refrigerate until cold, which should take a few hours. (Can be made up to a few days ahead.)

5Serve in wedges, topped with berries. Serves 8.


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