Honey Ricotta Cheesecake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (165)

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Total Reviews: 165

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  • on May 07, 2013

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    This is not only easy, but clean up is a snap because of the use of the food processor. I used Nilla wafers instead of biscotti (because that's what was available & cheaper and it turned out great. This is a great cake to bring to a dinner party because it travels well because of the containment of the springform pan.

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  • on April 30, 2013

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    Delicious! Its different from regular cheesecake so its very refreshing. Watch out for that foil, mine tore as I was moving the pan and I had to rewrap it.

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  • on March 02, 2013

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    Awesomeness. Only suggestion is serving it with some fresh berries. Not as heavy or over-sweet like traditional cheesecake. Biscotti crust is easy and tasty.

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  • on February 10, 2013

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    This was such a creamy cheesecake and not too heavy as cheesecake can be. Nice orange hints with the zest. We garnished with pomegranate seeds which went well with it. Easy to make.

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  • on January 13, 2013

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    I made this last night and couldn't wait to taste it this morning. Sooo good! Creamy, light and not too sweet or dense.

    I must admit that I cheated...I was not planning on making cheesecake yesterday, but since I had some ricotta, creamed cheese and 98 percent of the other ingredients, I went for it. I had a pre-made crust hanging out in my pantry from Thanksgiving so I used that instead of making my own. Since I was using a pre-made crust, I figured it wouldn't hold as much as the springform pan, so I also halved the recipe.

    Because I love almonds, I added a tiny bit of almond extract to the filling and omitted the orange zest...the 2% of ingredients I didnt have on hand.

    I baked for about 35-40 min - and added the water to the cookie sheet half way up...It turned out fantastic!

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  • on January 04, 2013

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    Made this last night and tasted this morning. Yummy. Almost melts in your mouth. I also added a teaspoon of lemon juice to add a little bit of lightness and bring out the honey flavor. I used about 6 graham crackers and 5 small size biscotti for the crust.

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  • on December 24, 2012

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    I just made this tonight and it came out so beautiful. And I know my cheesecake loving family are going to devour it. I topped it with a blueberry compote...yummmmm!

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  • on December 17, 2012

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    This will be our new go-to cheesecake... the honey with the orange zest adds the perfect "pop" of flavor! It was so delicious that we didn't end up with any leftovers!

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  • on December 16, 2012

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    GIADA YOU ARE AMAZING AND THIS CHEESECAKE WAS TO DIE FOR I MADE IT TODAY AND IT'S GONE ALREADY :
    THANK YOU!

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  • on November 21, 2012

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    I love this cheesecake its become a staple every Thanksgiving and Christmas. Easy Easy Easy. I use whatever biscotti I can find sometimes even cookies for the crust.

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