Honey Ricotta Cheesecake

This honey ricotta cheesecake is perfect for a dinner party with its creamy, citrusy base and crisp oat and honey crust.

• Preparation Time: 25 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 30 mins
• Calories: 537 Calories

Ingredients

• 4 large eggs
• 2 (8 ounce) packages cream cheese, softened
• 4 tablespoons unsalted butter
• 2 teaspoons grated orange zest
• 1 cup white sugar, divided
• 1 tablespoon fresh orange juice
• 6 tablespoons honey, divided
• 2 (15 ounce) containers whole milk ricotta cheese
• 0.5 teaspoon ground cinnamon
• 1.5 cups rolled oats
• 1.5 teaspoons kosher salt, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease. Set aside.

Step 2

Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. Remove from heat.

Step 3

Add oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon to a food processor and process until finely ground, about 30 seconds. Add browned butter to food processor and pulse until mixture resembles moist sand. Press oat mixture firmly into the bottom of the prepared pan.

Step 4

Bake in the preheated oven until golden brown and firm, about 12 minutes. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).

Step 5

Wipe out food processor. Add ricotta, cream cheese, orange zest and juice, remaining 3/4 cup sugar, remaining 1/4 cup honey, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan in aluminum foil to insulate.

Step 6

Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the turned off oven with the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.

Step 7

Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.