Honey Ricotta Cheesecake

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I made this for a party and everyone loved it! One of the best cheesecakes I've made.

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Though it was a little too 'eggy' for my taste, my family gave it the enthusiastic thumbs up! Definately going to make it again.

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this was my first venture into making a cheesecake from scratch. i took it to a summer pool party and it was gone by the end of the affair. i deviated from the recipie slightly by using iced almond biscotti and 2x the amount of orange zest. this will definately become a staple dessert.

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This was one of the easiest desserts I've made. It's incredibly creamy, and the honey adds a nice smoothness to it. The bits of orange zest are a nice surprise in random bites!

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I am first generation Italian ..mother from grew up in Roma..Father Bari..and when it comes to food it was more important than an A in math! I appreciate Giada's love and passion for just the right texture and flavor. Like most Italian's I love to taste while I cook and then eat standing up. You guessed it! Within 24 hours I ate it all! Move over Cheesecake Factoria..Giada is the Princessa of the amore cheesecake!!!...Ciao..Anotonia

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This was so fun to make! And my first cheesecake EVER. I'm so proud. Its also a great recipe to play around with. You can choose your own flavors and personal touches to make the cheesecake your very own. I used chocolate biscotti for my crust. That with the orange zest was a match made in cheesecake heaven.

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I loved the way this cake looks when properly finished. I also loved using the ricotta and the light texture and lightly sweet taste it made however, the orange and honey flavor were a little too light for my preference. I would prefer much stronger. This is a great cheesecake to make anytime. I make homemade apricot glaze and put it on the top- it is great!

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This delicious honey ricotta cheesecake was absolutely amazing! The clover honey makes the difference.
Giada is my hero!

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Not a lot of time spent in the prep and easy to do in two steps or two evenings after work. I just leave the crust in the oven overnight after it is cooled. The next evening after work I did the filling and baked it. I had a wonderful disert for the carry in dinner at church.

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Fine