Ricotta Honey Cheesecake Food

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.

PISTACHIO-RICOTTA CHEESECAKE

Steps:

• Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
• Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
• Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
• Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
• Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.

RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 300 degrees F. In a large bowl, blend the ricotta until smooth. Then whisk in the sugar and flour. Next, whisk in the eggs one at a time. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes.
• Remove and allow to cool for 30 minutes before refrigerating. Portion into 9 to 16 slices.

OLD-WORLD RICOTTA CHEESECAKE

Steps:

• Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.

RICOTTA HONEY CHEESECAKE

Steps:

• In a food processor, pulse together the flour, butter, sugar and salt until mixture resembles rolled oats.
• Add 3 tablespoons cold water; pulse just until clumped together.
• Press onto the bottom and 2 inches up the side of a 9-inch springform pan; prick all over with a fork.
• Refrigerate for 30 minutes.
• Line the pastry with foil; weigh down with pie weights or dried beans.
• Bake in the bottom third of a 375 degree F oven for 15 minutes.
• Remove the weights and foil; bake until golden, about 20 minutes.
• Let cool on a rack.
• Meanwhile, in a food processor, whirl the ricotta until smooth.
• Add the honey and sugar; whirl until smooth.
• Add the eggs, 1 at a time, whirling well after each addition.
• Blend in the cream, flour and lemon zest and juice; pour into the crust.
• Bake in the centre of a 325 degree F oven until golden and set around the edges yet the centre still jiggles slightly, about 50 minutes.
• Transfer to a rack and loosen the side of the pan; let cool for 1 hour.
• Refrigerate until cold, about 4 hours.
• To serve, cut the cheesecake into wedges, drizzle with honey and dust with cinnamon.

HONEY CHEESECAKE

Steps:

• Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
• Beat in honey and vanilla.
• Blend in eggs.
• Pour into a buttered and crumb lined 9 inch springform pan.
• Place in a hot water bath.
• Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
• Chill over night before serving.