| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 1 hr 20 min |
| Yield: | 12 to 16 servings |
Ingredients
- 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 orange blossom or clover honey
- 1 tablespoon orange zest
- 4 large eggs
- 8 ounces purchased biscotti
Instructions
- 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 biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) 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 and orange zest. 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 344 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 7 g |
| Cholesterol | 111 mg |
| Sodium | 244 mg |
Reviews
Loved it! Great flavor and consistency. However, I did adapt and reduced cream cheese by 8 ounces and added 8 ounces more ricotta mixed with 1 cup of heavy cream because we really like the ricotta flavor. We found it just a bit sweet for our personal taste so next time I would reduce the sugar to 1/4 – 1/2 cup and keep the honey in. Easy recipe to make.
This has become one of a handful of my “go-to” dessert recipes for having friends over. Everyone always raves about this dessert!
Great smooth consistency, mild orange essence, not very sweet. Really nice, easy dessert.
Delicious!!!
well this is the second week in a row i’ve made this for our nightly dessert. it’s easy and delicious. give it a try – you won’t be disappointed.
Simple and delicious. A winner. Just one thing – if you don’t have a large food processor bowl, plan on making this in two halves. I always thought mine was large until now LOL. Anyway, the recipe comes together like a dream. No surprises, just easy and perfect.
Incredible….simply,…Delicious
Made this once before &
loved it. Making it today for a party tomorrow. Can’t wait to impress my friends. Such a deliciously lite cake. Putting some homemade peach jam I made on top as a twist.
loved it. Making it today for a party tomorrow. Can’t wait to impress my friends. Such a deliciously lite cake. Putting some homemade peach jam I made on top as a twist.
Love this cheesecake! The orange flavor really comes through but didn’t really taste much of honey. Ricotta makes it creamy. Full disclosure: I used neufchatel cream cheese(reduced fat) because that’s only what I had on hand, and was afraid that cheesecake wouldn’t be creamy but it was! Thanks to ricotta. I think this is a lot healthier, lighter version of cheesecake than NY style.
Love, love, love this recipe! I put lemon zest instead of orange and it is amazing! Everyone loves it!