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graham cracker crumbs unsalted butter Ricotta cheese honey vanilla lemon zest orange liqueur salt eggs flour
Viewed: 94 - Published at: 6 years agoIngredients
- 1 cup graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 16 ounces ricotta cheese
- 6 tablespoons honey
- 1 1/4 teaspoons vanilla extract
- 1/2 teaspoon grated lemon zest
- 2 teaspoons orange liqueur or rum
- Pinch of table salt
- 2 large eggs, separated
- 2 teaspoons all-purpose flour
Method
- Center a rack in the oven and preheat the oven to 350 F.
- To make the crust, in a medium bowl, combine the cracker crumbs and butter, mixing thoroughly.
- Press the crumb mixture into the bottom of an 8-inch springform pan.
- Bake for 15 minutes, or until golden.
- Let the crust cool while you prepare the filling.
- Leave the oven on.
- Using a food processor, blend the ricotta, honey, vanilla, lemon zest, orange liqueur, and salt for 30 seconds, scraping the sides of the bowl.
- Add the egg yolks and flour.
- Pulse for 30 seconds until smooth.
- Scrape the sides of the bowl and transfer the mixture into a medium bowl.
- Using a handheld or stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form.
- Fold the egg whites gently into the cheese mixture.
- Pour the mixture into the prepared crust and bake until the edges are slightly puffed and the center jiggles slightly, about 30 minutes.
- Let the cheesecake cool for 5 minutes and then run a knife carefully around the edge of the cake to loosen it from the pan.
- Cool the cheesecake for an additional 45 minutes and then refrigerate until ready to serve.
- The cheesecake will keep, covered, for up to 5 days in the refrigerator.
