Honey-Cheese Pie with Strawberry Compote - butter

Method

• Preheat oven to 350F.
• Wrap outside of 10-inch-diameter springform pan with 2 1/2-inch-high sides with foil.
• Bring butter and honey to boil in heavy small saucepan, stirring occasionally.
• Remove from heat.
• Finely grind vanilla wafers in processor.
• Add nuts and salt to processor.
• Add butter mixture and process until nuts are finely chopped.
• Press mixture onto bottom and 1 inch up sides of prepared pan.
• Bake crust until golden, about 12 minutes.
• Transfer to rack and cool.
• Reduce over temperature to 325F.
• Using electric mixer, beat cream cheese and ricotta cheese in large bowl until smooth.
• Mix in sugar and honey.
• Add eggs 1 at a time, beating well after each addition.
• Mix in vanilla and lemon extracts.
• Pour filling into crust.
• Bake pie until puffed, golden and center moves only slightly when pan is gently shaken, about 1 hour 10 minutes.
• Transfer to rack and cool completely.
• (Can be prepared 1 day ahead.
• Cover and chill.)
• Mix quartered strawberries and 1/3 cup honey in large bowl.
• (Can be made 4 hours ahead.
• Cover; chill.)
• Run small sharp knife around sides of pan to loosen pie.
• Release pan sides.
• Drizzle additional honey over pie in zigzag pattern.
• Transfer pie to serving platter.
• Using slotted spoon, transfer some of strawberry compote to top of pie, if desired.
• Garnish pie with strawberry blossoms, if desired.
• Cut pie into wedges and serve with remaining strawberry compote.