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Honey Ricotta Cheesecake Recipe

Honey Ricotta Cheesecake

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

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Average Rating:

Total Reviews: 165

Showing 151-160 of 165

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  • on February 15, 2005

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    I brought this to a dinner party and got several requests for the recipe. It is absolutely delicious. The biscotti crust is perfect, filling is creamy. I omitted orange zest, used vanilla instead.

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  • on February 10, 2005

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    The orange, honey, and biscotti crust are perfect together. This cheesecake is lighter than the classic version, but just as flavorful!

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  • on February 02, 2005

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    Wonderful! It's tasty enough that you want another piece and light enough that you can actually eat two pieces. Lovely, delicate citrus flavor makes this a clean taste, not dense or heavy at all.

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  • on January 25, 2005

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    smooth, lite, a small piece goes a loong way!..i substituted the biscotti with amaretti...the lazzaroni variety...and the flavor of those and the orange was heavenly! this is surely a keeper!...also, using lite (not fat free works just as well!

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  • on January 24, 2005

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    So easy,it's a pleasure to make. I've made two since I saw the show. The second time I used chocolate biscotti.
    Next time, I think I'll try using lemon zest.

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  • on January 23, 2005

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    I?d love to cook fast, simple and tasty. Thanks you for full of flavor recipe

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  • on January 23, 2005

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    After watching the show, I wanted to make this cheesecake. It was very good and fairly easy to make. I used lemon zest instead of orange and it was very good and all my guests loved it.

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  • on January 21, 2005

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    incredible.....fantastic

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  • on January 20, 2005

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    This recipe is really excellent! If you love a traditional Italian cheesecake with a little twist, this is for you.

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  • on January 14, 2005

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    Light and creamy with a soft flavor - a good opposite to the heavier side of a N.Y. Cheesecake.

    I made the crust from ameretto biscotti and chocolate wafers. It turned out to be a nice meshing of flavors.

    Something I will definitely make a lot more of in the future.

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