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Honey Ricotta Cheesecake Recipe

Honey Ricotta Cheesecake

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Eggilicious

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (154)

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Average Rating:

Total Reviews: 154

Showing 1-10 of 154

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  • on April 20, 2012

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    Very disappointed. I just made this and it completely fell during cooling. Flat! Booooooo! No idea how it tastes yet...but I need help! Why did it fall?

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  • on March 13, 2012

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    Beautiful cheesecake, the biscotti crust was nice to mix it up, and I had some handmade that I didn't feel like we were eating up quick enough, but I love the thought of switching that aspect up w/ something beyond grahm crackers, Nilla Wafers, or ginger snaps.

    The only change I made was I left out the orange zest and splashed in some orange liquore. I didn't want to risk a completely smooth texture w/ the orange zest and being pregnant right now its all about the texture. Can't wait to use this as a base and mix it up a bit.

    I topped it with a Black & Blue Berry sauce I made and it was devine.

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  • on February 29, 2012

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    Fantastic recipe. Using the food processor changes the texture of the ricotta beautifully. I can't leave well enough alone. I made a coffee chocolate cheeses cake by changing the biscotti to chocolate, chopping a dark chocolate bar in the food processor and adding one packet of Starbucks Via instant coffee. Yummy!

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  • on January 13, 2012

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    This is my go-to cheesecake recipe now. I've made it 3-4 times and it is perfect every time. I change the crust up and use graham crackers now and again and also vary the orange with lemon and it is always superb. Thanks Giada!

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  • on January 07, 2012

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    Holy Biscotti this is a great crust.....awesome cheesecake. This was hit. This one is going in my recipe rolodex under cheesecake and under awesome.

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  • on December 31, 2011

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    I have been cooking all my life but just recently learned how to bake. This was the first cheescake I tried and LOVED it! I made it as a trial and all my friends loved it as well.
    Tonight is New Year's Eve 2011 and I have another one in the oven for a party on New Years Day.

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  • on December 29, 2011

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    OMG! I have made numerous cheesecakes (tyler, ina and I thought they were excellent but, this honey ricotta cheesecake takes the cake! Just like other posters, the flavor of the honey and orange zest permates the cheesecake and you don't need any other flavor boasters such as fresh fruit! It is light but still very decendant! The bisocti base also lended a great flavor. I would highly recommend making this cheesecake...you will wow your friends and family. I have made it for Christmas desert and i have requests to make again for New Years Day! Thanks Giada for another great recipe!

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  • on December 28, 2011

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    One word: amazing.

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  • on December 23, 2011

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    I saw this on Giada's "Everyday Italian" show a few years back. Everyone raves about it. Ever since I started making this cheesecake, I've been the cheesecake king among my family and friends. As with any recipe, follow it to the letter and it will be a smash! Guaranteed!

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  • on September 26, 2011

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    As a special treat for my family I made three different cheesecakes. This recipe won by a landslide! Since then I have made this recipe five times and it has turned out perfect every time!!!

    Side Notes:
    I have used a food processor and a stick blender. I highly recommend using a food processor as the more you process the ricotta the creamer the cake.
    This cake tastes lighter than most cheesecakes but is just as filling and cravable. The only thing I serve with the cake is tea or coffee.
    The honey taste saturates the cake. If you can't find orange blossom honey then use another light and fragrant honey like lavender. That said, orange blossom is my favorite.
    I recommend following the recipe "as is" the first time you make it as a baseline. Should you decide you want a stronger orange flavor or to try it with yogurt then incorporate those changes the second time you make it.

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