About
The Eli's Cheesecake Cookbook
YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS
-
RareJewel favorited Honey Ricotta Cheesecake
11 Jan 09:40
-
Shawnshawn D. favorited Honey Ricotta Cheesecake
07 Nov 02:12
-
Agate Publishing published her project Honey Ricotta Cheesecake
04 Nov 09:00
-
Step 1
In the bowl of a food processor fitted with the “S” blade, shear the ricotta cheese until it is smooth. Transfer to a small mixing bowl.
-
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1 minute, until it is smooth and free of any lumps.
-
Step 3
Add the sheared ricotta cheese to the bowl of the stand mixer and mix on medium speed for 2 minutes, until well blended and smooth. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
-
Step 4
In a separate medium mixing bowl, combine the sugar, salt, and cake flour. Blend until well combined.
-
Step 5
Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 to 2 minutes, until smooth.
-
Step 6
Add the honey and vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until just combined. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
-
Step 7
Add the eggs, one at a time and scraping down the sides of the bowl as you add them, to the stand mixer bowl and mix on low for 1 to 2 minutes, until the mixture is well combined.
-
Step 8
Add the sour cream to the bowl of the stand mixer and beat on low speed for 1 minute, until the sour cream is just incorporated into the mixture. The mixture should be well blended, but not overbeaten.
