The Jewish New Year, Rosh Hashanah, celebrated over two days, is occurring early next week this year. It is one of Judaism’s holiest holidays and it is the beginning of the High Holy Days. It is a time for serious introspection and atonement, commemorating the creation of the world. It is also a time for rejoicing. As on all joyous occasions, I am all about the dessert!
Honey has particular significance in the Jewish faith. It is associated with abundance and signifies the potential for God’s grace in one’s life. Honey symbolizes the desire to bring sweetness into one’s relationships and prosperity to one’s endeavors.
According to kosher law, meat and dairy products cannot be cooked or served together at the same meal. This cheesecake is heavy on the dairy products, therefore, to remain kosher, those of the Jewish faith can only serve it after a dairy, fish, or vegetarian main meal. Flavored only with honey and orange zest, this cheesecake has a light and delicate taste. It can be served with fresh fruit, but we prefer it just as it is, with no additional adornments!
Honey Ricotta Cheesecake
Honey Ricotta Cheesecake (adapted from Giada De Laurentiis via foodnetwork.com) Total Time Required: 2 hours + cooling and chilling time, Prep Time: 30 minutes, Cook Time: 1 to 1 hour 30 minutes, Cooling Time: 1 hour, Chilling Time: 8 hours, Yield: 12 to 16 servings
Ingredients:
- 8 ounces purchased biscotti
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 12-ounces fresh whole milk ricotta, drained
- 16 ounces cream cheese, at room temperature
- 3/4 cup sugar
- 1/4 cup orange blossom or clover honey
- 1 tablespoon orange zest
- 4 large eggs
- fresh fruit for serving, if desired
Directions:
Preheat the oven to 350ºF. Wrap the outside of a 9-inch springform pan with 2-3/4 inch high sides with 2 layers of heavy-duty aluminum foil.
Using a food processor, finely grind the biscotti.
Finely grind the biscotti in a food processor.
Add the melted butter to the biscotti crumbs and process until the crumbs are moistened.
Add the melted butter to the crumbs.
Press the crumb mixture in the bottom only of the prepared pan.
Press the crumbs into the pan.
Bake the crust until it is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Bake then cool the crust.
While the crust is cooling, blend the ricotta in a clean food processor until it is smooth.
Process the ricotta in the food processor until it is smooth.
Add the cream cheese and sugar and blend well, stopping the machine occasionally to scrape down the sides of the bowl.
Add the cream cheese and sugar and process.
Blend in the honey and orange zest.
Blend in the honey and orange zest.
Add the eggs and pulse just until blended.
Blend in the eggs.
Pour the cheese mixture over the crust in the pan.
Pour the batter over the crust.
Place the springform pan in a large roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the springform pan.
Place the springform pan in a large roasting pan with enough water to come halfway up the pan.
Bake in the preheated oven for 1 hour. Check the cheesecake. It is done when it is golden, and the center of the cake moves slightly when the pan is gently shaken. Continue to bake the cheesecake in 5 – 10 minutes increments if it is not done after the first hour, until the cheesecake is golden and only a small circle in the center of the cake jiggles slightly. The cake will become completely firm when it is cold. Transfer the cake to a rack and cool for 1 hour.
Bake until the cheesecake is golden and barely jiggles.
Refrigerate the cheesecake until it is cold, at least 8 hours and up to 2 days. Remove the outer ring from the pan.
Chill the cheesecake for at least 8 hours.
Cut the cheesecake into wedges and serve with fresh fruit, if desired.
Slice into servings after being thoroughly chilled.
Subtle yet sweet with no adornments needed! ~Linda
Honey Ricotta Cheesecake (adapted from Giada De Laurentiis via foodnetwork.com) Total Time Required: 2 hours + cooling and chilling time, Prep Time: 30 minutes, Cook Time: 1 to 1 hour 30 minutes, Cooling Time: 1 hour, Chilling Time: 8 hours, Yield: 12 to 16 servings
Ingredients:
- 8 ounces purchased biscotti
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 12-ounces fresh whole milk ricotta, drained
- 16 ounces cream cheese, at room temperature
- 3/4 cup sugar
- 1/4 cup orange blossom or clover honey
- 1 tablespoon orange zest
- 4 large eggs
- fresh fruit for serving, if desired
Directions:
Preheat the oven to 350ºF. Wrap the outside of a 9-inch springform pan with 2-3/4 inch high sides with 2 layers of heavy-duty aluminum foil.
Using a food processor, finely grind the biscotti. Add the melted butter to the biscotti crumbs and process until the crumbs are moistened. Press the crumb mixture in the bottom only of the prepared pan. Bake the crust until it is golden, about 15 minutes. Cool the crust completely on a cooling rack.
While the crust is cooling, blend the ricotta in a clean food processor until it is smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally to scrape down the sides of the bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the springform pan. Bake in the preheated oven for 1 hour. Check the cheesecake. It is done when it is golden, and the center of the cake moves slightly when the pan is gently shaken. Continue to bake the cheesecake in 5 – 10 minutes increments if it is not done after the first hour, until the cheesecake is golden and only a small circle in the center of the cake jiggles slightly. The cake will become completely firm when it is cold. Transfer the cake to a rack and cool for 1 hour.
Refrigerate the cheesecake until it is cold, at least 8 hours and up to 2 days. Remove the outer ring from the pan. Cut the cheesecake into wedges and serve with fresh fruit, if desired.