Ricotta Honey Cheesecake
Indulge in the creamy decadence of this Ricotta Honey Cheesecake, a delightful twist on a classic dessert. This recipe marries the light, airy texture of ricotta cheese with the richness of cream cheese, all sweetened naturally with luscious honey for a flavor that's both sophisticated and satisfying. A graham cracker crust creates the perfect foundation, while hints of vanilla and lemon zest add a bright, aromatic touch. Baked to perfection with a golden hue and a slight wobble, this cheesecake cools gradually to prevent cracks, ensuring a beautiful presentation. Ideal for special occasions or as an impressive finale to any meal, this Ricotta Honey Cheesecake is best served chilled and drizzled with extra honey or topped with fresh berries for a stunning finish.
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Recipe Information
Ingredients
- 150 grams Graham cracker crumbs
- 85 grams Unsalted butter (melted)
- 2 tablespoons Sugar
- 450 grams Ricotta cheese
- 225 grams Cream cheese (softened)
- 120 ml Honey
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons All-purpose flour
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 170°C (340°F). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to compact it firmly. Set aside.
In a large bowl, beat the ricotta cheese and cream cheese together using an electric mixer on medium speed until smooth and creamy.
Add the honey to the cheese mixture and continue beating until fully incorporated.
Add the eggs one at a time, beating well after each addition to ensure the mixture stays smooth.
Mix in the vanilla extract, lemon zest, flour, and salt. Beat until just combined, being careful not to overmix.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading it out evenly.
Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55–60 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven, leaving the cheesecake inside to cool gradually for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, drizzle with additional honey or garnish with fresh berries, if desired. Slice and enjoy!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 25.4 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 164 mg | 13% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 154 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
