Honeyed Ricotta Recipes

HONEY RICOTTA CHEESECAKE

Steps:

• 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.

HONEYED RICOTTA TOASTS WITH ALMOND

Steps:

• Preheat the oven to 375 degrees F. Cut the baguette on a bias into 1/3-inch-thick slices. Arrange on a baking sheet, drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake until toasted and lightly browned, about 10 minutes. Meanwhile, spread the almonds on a second baking sheet and bake until lightly toasted, about 8 minutes. Let the nuts and bread slices cool.
• Mix the ricotta and lemon zest in a small bowl and season with a pinch of salt and a few grinds of pepper. Spoon the ricotta on the toasts and drizzle generously with honey. Top with the almonds and lemon zest if using.

HONEYED RICOTTA

Steps:

• In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.

HONEY RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease. Set aside.
• Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. Remove from heat.
• Add oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon to a food processor and process until finely ground, about 30 seconds. Add browned butter to food processor and pulse until mixture resembles moist sand. Press oat mixture firmly into the bottom of the prepared pan.
• Bake in the preheated oven until golden brown and firm, about 12 minutes. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
• Wipe out food processor. Add ricotta, cream cheese, orange zest and juice, remaining 3/4 cup sugar, remaining 1/4 cup honey, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan in aluminum foil to insulate.
• Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the turned off oven with the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
• Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.

HONEYED RICOTTA

Steps:

• In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.