Honey Ricotta Cheesecake

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Eggilicious

Rated: 5 stars out of 5Rate itRead users' reviews (138)

RECIPE
COMMENTS & REVIEWS(138)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
12 to 16 servings

Times:

Prep: 20 min
Inactive Prep: 10 min
Cook: 1 hr 20 min
Total:: 1 hr 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

8 ounces purchased biscotti
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

Directions

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Holiday Cheesecake

Picture of Honey Ricotta Cheesecake Recipe

Photo: Honey Ricotta Cheesecake

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-7 of 7

View all 7 Chocolate Collections

Comments & Reviews

recipe Honey Ricotta Cheesecake
Alese Pasadena, CA 08-20-2009
Flag

Best Cheesecake recipe ever!
Rated: 5 stars out of 5

The easiest and most amazing cheesecake recipe. The longest part of the process was waiting for the cream cheese to get to... room temp. I had to use graham crackers for the crust and a tad of orange water in place of the orange zest but this will be my go-to cheese cake recipe from now on. Read more
recipe Honey Ricotta Cheesecake
Poonam State College , PA 07-17-2009
Flag

exquisite!
Rated: 5 stars out of 5

A friend brought this to a dinner party at my house and it was so good I had to look up the recipe for myself... because... there were no leftovers from the party!!! This seems like a very easy and simple recipe. The result is an impressive and very fluffy cheesecake. I am not normally one to eat a large slice of cheesecake because of its richness, but this cake was perfect for generous portions. I will be making it for myself soon!Read more
recipe Honey Ricotta Cheesecake
null null, null 01-07-2009
Flag

Amazing!!
Rated: 5 stars out of 5

I am not a huge cheesecake fan only because I have made so many over the years, I just got tired of it. I made this recipe... in order to use up some ricotta in the fridge. It might just be the best cheesecake I ever had! I will definitely make it again and again. For those who found the ricotta to be grainy and not creamy, make sure you blend it in a food processor. A mixer will not have the same result. This cheesecake is not high at all, maybe 1" above the crust. I might try increasing the amount of batter next time. The only deviations I had to the recipe were that I used a shortbread crust (8 ounced crushed shortbread w/ 1/4 C butter and 1/4 C sugar), and I let the cheesecake bake for 1 hr 25 minutes. Loved the slightly honey-orange flavor. Yum!! Read more
recipe Honey Ricotta Cheesecake
Sara Forest Hills, NY 12-31-2008
Flag

My very first homemade cheesecake
Rated: 5 stars out of 5

This was delicious. My dad is a very picky eater and had two slices. I used graham crackers and a little less orange zest. ... I would turn the cheesecake in the oven so both sides brown evenly. YUMMY!Read more
recipe Honey Ricotta Cheesecake
MICHELE Bend, OR 03-23-2008
Flag

Delicious, creamy and just right
Rated: 4 stars out of 5

My mom made this cheesecake for the finale to our Easter dinner. She said it was a snap to make, went together just like the... recipe. It was delicious, creamy and rich but not heavy and sweet but not too sweet. Everyone is looking forward to the leftovers with coffee as an afternoon snack tomorrow because this cheesecake would be a treat anytime of day.Read more
recipe Honey Ricotta Cheesecake
Jennifer Columbus, OH 02-23-2008
Flag

Fantastic!
Rated: 5 stars out of 5

I made this for a gathering w/ friends and it turned out really good! I wouldn't change a thing. Would also be good, I... think, w/ lemon zest or lime zest instead of the orange zest. Be sure you have a spring form pan.Read more