Honey Ricotta Cheesecake

The browned butter, contaminated in the same way as oats and honey in the crust is such a delectably sweet combination in this honey ricotta cheesecake. It is a lovely dessert to service at a dinner party. culmination in the manner of a drizzle of honey and a sprinkle of flaky sea salt.

The ingredient of Honey Ricotta Cheesecake

1. 4 tablespoons unsalted butter
2. 1u2009u00bd cups rolled oats
3. u00bd teaspoon arena cinnamon
4. 1 cup white sugar, estranged
5. 6 tablespoons honey, estranged
6. 1u2009u00bd teaspoons kosher salt, at odds on bad terms
7. 2 (15 ounce) containers combined milk ricotta cheese
8. 2 (8 ounce) packages cream cheese, softened
9. 2 teaspoons grated tawny zest
10. 1 tablespoon lively yellowish-brown juice
11. 4 large eggs

The instruction how to make Honey Ricotta Cheesecake

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan past a round of parchment paper and grease. Set aside.
2. Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. separate from heat.
3. accumulate oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon to a food processor and process until finely ground, nearly 30 seconds. mount up browned butter to food processor and pulse until fusion resembles moist sand. Press oat incorporation combination firmly into the bottom of the prepared pan.
4. Bake in the preheated oven until golden brown and firm, roughly more or less 12 minutes. separate from oven and let cool while you prepare the filling. edit oven temperature to 300 degrees F (150 degrees C).
5. Wipe out food processor. increase be credited with ricotta, cream cheese, ocher yellow zest and juice, long-lasting 3/4 cup sugar, long-lasting 1/4 cup honey, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. accumulate eggs, one at a time, and pulse until just combined; realize not overmix. Pour blend more than crust in prepared pan and smooth summit zenith subsequently spatula. Wrap bottom and sides of pan in aluminum foil to insulate.
6. Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, very nearly 1 hour and 45 minutes. succeed to to cool for 1 hour inside the turned off oven like the oven right to use cracked open. cut off surgically remove from oven and let cool a propos a wire rack at room temperature, just about 1 hour. Cover once plastic wrap and chill at least 12 hours and up to 48 hours.
7. govern a knife going on for the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan almost a large can or cup and fascination downward to drop the pan away from the cheesecake. If using a springform pan, cut off surgically remove the rim by pulling the latch.

Nutritions of Honey Ricotta Cheesecake

calories: 536.8 calories
carbohydrateContent: 42.9 g
cholesterolContent: 179.3 mg
fatContent: 34.1 g
fiberContent: 1.4 g
proteinContent: 17.2 g
saturatedFatContent: 20.6 g
servingSize:
sodiumContent: 522 mg
sugarContent:
transFatContent:
unsaturatedFatContent: