Honey Ricotta Cheesecake
I'm so excited to be partnering with Local Hive™ to bring you this delicious Honey Ricotta Cheesecake recipe!
I've always been a huge fan of buying honey locally. My grandpa even kept bees, which why i truly love Local Hive™... they just get it! Local Hive™ partners with American beekeepers around the country to bring honey to stores locally. The honey is 100% raw & unfiltered, which means it retains its unique flavor and the local pollens inside. So each varietal is unique and insanely flavorful!
What is ricotta cheesecake?
Ricotta cheesecake is like traditional American cheesecake, but made with ricotta cheese instead of cream cheese. The ricotta gives the cheesecake a unique flavor and amazingly light and fluffy texture.
This particular ricotta cheesecake is mainly sweetened with honey, giving it a light sweetness and gorgeous flavor notes that compliment the taste of the ricotta.
What's in honey ricotta cheesecake?
Here's everything you'll need to make this dreamy honey ricotta cheesecake:
graham cracker crumbs- homemade or store bought
unsalted butter- melted
Local HiveTM honey
ricotta cheese- use whole milk ricotta
eggs
lemon zest
corn starch
heavy cream
vanilla
granulated sugar
How to make honey ricotta cheesecake
While this honey ricotta cheesecake looks super impressive, its actually simple to make!
First, make the graham cracker crust by combining the graham cracker crumbs, melted butter, and granulated sugar in a small bowl. Mix everything thoroughly, until the mixture resembles wet sand. Add this mixture to a springform pan, and start pressing it down to compact it, until it forms an even crust. You can use your fingers or the back of a 1/4 cup measuring cup for this.
Now, Here's the fun part: add the remaining ingredients to the bowl of a food processor. Blend them all together until thoroughly combined, about 30 seconds.
Pour the ricotta cheesecake mixture into the prepared graham cracker crust and bake for about 40 minutes at 375ºF. The ricotta cheesecake should be set around the edges, but still slightly jiggly in the center.
Before topping with honey whipped cream, make sure to let the honey ricotta cheesecake cool completely!
Make the honey whipped cream by whipping heavy cream and honey in the bowl of a stand mixer, until it starts to thicken slightly, about 2 minutes. At this stage, add the powdered sugar and continue whipping until the mixture reaches stiff peaks, about 3 minutes more.
Recipe Tips
If the cheesecake cracks, don't worry! Remember we are topping this with a delicious, beautiful honey whipped cream.
Baking time may vary depending on the size of springform pan you use. For a smaller, deeper pan (such as 6-7 inch) you may need to bake for extra time.
I haven't had a problem with excessive browning or burning, but incase it gets a little too dark you can cover it with some foil for the remainder of the bake time.
If you make these, I would really appreciate if you left a comment and a rating below! Your support helps me continue to be able to bring you free recipes and content! You can also tag me on Instagram @lalaskitchentable if you make one of my recipes- I love to see what you’re making! 🙂
Honey Ricotta Cheesecake
Rich and creamy, yet light and fluffy, this dreamy ricotta cheesecake is sweetened with flavorful Local HiveTM honey and topped with a lush honey whipped cream. Plus, it's surprisingly easy to make!
9-inch springform pan
Crust
2 1/2 cups graham cracker crumbs
1/2 cup unsalted butter (melted)
2 tbsp granulated sugar
Honey Ricotta Cheesecake
1/3 cup Local HiveTM honey
32 ounces ricotta cheese (whole milk, room temperature)
4 eggs (room temperature)
1/2 cup heavy cream
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp corn starch
1/4 cup granulated sugar
Honey Whipped Cream
1 cup heavy cream
1 tbsp Local HiveTM honey
1/2 cup powdered sugar
Preheat oven to 375ºF. Line a 9" springform pan with parchment or spray with nonstick cooking spray.
Combine graham cracker crumbs, melted butter, and granulated sugar in a small bowl. Mix until mixture resembles wet sand. Add to springform pan. Using your fingers or the back of a 1/4 cup measuring cup, press until an even, compact crust is formed.
Honey Ricotta Cheesecake
Add all ingredients for Honey Ricotta Cheesecake to the bowl of a food processor; process for 30 seconds, until well combined. Pour mixture into graham cracker crust. Bake cheesecake for about 40 minutes, until edges are set and center is still slightly jiggly. Allow to cool completely before topping with honey whipped cream.
Honey Whipped Cream
In the bowl of a stand mixer or using an electric hand mixer, whip heavy cream and honey until it starts to thicken slightly, about 2 minutes. Add powdered sugar and continue whipping until mixture reaches stiff peaks, about 3 minutes more. Add to top of cheesecake and spread using an offset spatula.
Dessert