In my opinion, this is THE BEST cheesecake recipe ever, and it’s thanks to two distinct flavors;
Honey and orange zest.
The cake itself is made of cheesecake and ricotta, so get ready for a super rich cake. If you’re looking for light and fluffy, this ain’t it!
The original version of this recipe is credited to Giada De Laurentiis, I simply adjusted a few minor things here.
Ingredients
- 85 grams of unsalted, melted butter
- 225 grams of any plain, dry cookies (like Petit-Ber/Lotus cookies/biscotti)
- 450 grams full fat ricotta cheese
- 225 grams full fat cream cheese (I use Philidelphia – it’s the thickest!)
- 3/4 cup sugar
- 1/4 cup honey
- The zest of one orange
- 4 eggs
Instructions
- Pre-heat the oven to 175 C / 350 F (regular bake; not convection/turbo)
- Line a 9-inch/23 cm springform pan with parchment paper, and butter the sides.
- Grind the cookies in a food processor to a fine crumb, then add the melted butter and process till moist.
- Pour the crumbs into the cake pan and evenly press over the bottom and slightly up the sides (about 1 cm/half an inch).
- Bake for 15-18 minutes till golden. While it cools, clean and dry your food processor and make the batter:
- Drain any water from the ricotta, then add to the food processor and blend until smooth.
- Add the cream cheese and sugar and blend well. (Depending on what cream cheese you use, your batter might start to look watery, in which case you should now add 1-2 TB of cornstarch.)
- Add the honey and orange zest and blend.
- Add the eggs and pulse until they’re just blended.
- Pour the batter into the cooled crust.
- Place a pan of water in the bottom of the oven for steam. Place the cheesecake in the center of the oven, above the steam, and bake for 65 minutes.
- Let the cake cool for at least one hour before covering and refrigerating overnight (or at least 8 hours).
ENJOY!!
