Honey Ricotta Cheesecake


  • 6-7 biscotti, ground
  • 1/2 cup butter, melted
  • 16 ounces ricotta cheese
  • 2 8 oz. blocks cream cheese
  • 1/3 cup clove honey
  • 1 tablespoon orange zest
  • 4 large eggs


  • Combine biscotti crumbs and butter. Press into spring form pan. Place aluminum foil around pan. Bake at 350F for 15 minutes.
  • Filling: Process ricotta cheese in food processor until smooth. Add cream cheese, 3/4 cup sugar, honey, zest. Process briefly. Add eggs one at a time processing and incorporating each time briefly. Place in spring form pan with biscotti crust and bake in bain marie for
  • 1 hour and 5 minutes.