This dish exemplifies what a recipe ought to be. decent, easy, and reasonably priced.
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons butter
- 1 cup honey
- 4 eggs
- 4 cups ricotta cheese
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- 2 tablespoons whole wheat flour
- 2 teaspoons lemon zest, cut into thin slivers
- 2 tablespoons blanched slivered almonds
- 1 tablespoon shelled pumpkin seeds
Instructions
- In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
- Preheat oven to 325 degrees F (165 degrees C).
- In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
- Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
- Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 121 mg |
| Sugars | 41 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Too much honey in the crust .Too little sweet in the filling.
Delicious.
so good i love old world italian style cheesecake and this is the ultimate
YUMMMMMMY