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Prep Time: 10 Minutes Cook Time: 105 Minutes |
Ready In: 115 Minutes Servings: 12 |
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From the June issue of Canadian Living. I served this drizzled with Greek honey which takes it to an entirely different level. Please note that the chilling time for the crust is included in the cooking time. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup butter, chilled and cubed |
2 tablespoons granulated sugar |
1/4 teaspoon salt |
2 cups ricotta cheese |
1/2 cup liquid honey |
1/4 cup granulated sugar |
4 eggs |
1/4 cup whipping cream |
3 tablespoons all-purpose flour |
1 tablespoon lemon zest, finely grated |
2 tablespoons lemon juice |
1/4 cup liquid honey |
3/4 teaspoon ground cinnamon |
Directions:
1. In a food processor, pulse together the flour, butter, sugar and salt until mixture resembles rolled oats.
2. Add 3 tablespoons cold water; pulse just until clumped together.
3. Press onto the bottom and 2 inches up the side of a 9-inch springform pan; prick all over with a fork.
4. Refrigerate for 30 minutes.
5. Line the pastry with foil; weigh down with pie weights or dried beans.
6. Bake in the bottom third of a 375 degree F oven for 15 minutes.
7. Remove the weights and foil; bake until golden, about 20 minutes.
8. Let cool on a rack.
9. Meanwhile, in a food processor, whirl the ricotta until smooth.
10. Add the honey and sugar; whirl until smooth.
11. Add the eggs, 1 at a time, whirling well after each addition.
12. Blend in the cream, flour and lemon zest and juice; pour into the crust.
13. 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.
14. Transfer to a rack and loosen the side of the pan; let cool for 1 hour.
15. Refrigerate until cold, about 4 hours.
16. To serve, cut the cheesecake into wedges, drizzle with honey and dust with cinnamon.
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