Ricotta and honey cheesecake Recipe
A set cheesecake made with ricotta, honey and an amaretti biscuit base finished with a lemon and honey drizzle.
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10mins
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10mins
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25mins
- For the biscuit(s)
- Amaretti bicuits : 150 g
- Unsalted butter : 75 g
- For the filling
- Ricotta : 600 g
- Thick crème fraiche : 200 g
- Vanilla pod(s) : 1 whole
- Honey : 50 g
- Icing sugar : 75 g
- To serve
- Lemon(s) : 1 whole
- Honey : 100 g
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1. FOR THE AMARETTI BISCUIT BASE
Place the butter in a saucepan and leave to melt. Place the amaretti biscuits in a food processor and blitz to a crumb. Combine with the melted butter and then press the mixture firmly into the base of your cake mould.
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2. FOR THE CHEESECAKE MIXTURE
Zest the lemon and place in a food processor with the ricotta, crème fraiche, icing sugar, vanilla seeds, honey and icing sugar. Blitz until smooth and then pour on top of the amaretti biscuit base. Transfer to the fridge and allow to set.
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3. FOR THE DRIZZLE AND TO SERVE
Juice the lemon and mix well with the rest of the honey.
Use a blow torch to loosen the cheesecake from the mould. Finish with a drizzle of the lemon and honey to serve.
«Feel free to use cream cheese or mascarpone if you can not find ricotta for the cheesecake.»
