Honey Ricotta Cheesecake

The Eli's Cheesecake Cookbook

https://www.cutoutandkeep.net/projects/honey-ricotta-cheesecake • Posted by Agate Publishing

YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS

You will need

15 oz Ricotta Cheese , room temperature 2 (8-ounce) packages Cream Cheese , room temperature ½ cup Granulated Sugar ¼ tsp Salt 2 tbsp Cake Flour ¼ cup Honey ½ tsp Vanilla Extract 2 Large whole Eggs , room temperature ½ cup Sour Cream , room temperature

Project Budget

Time

Difficulty

Description

YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS

Instructions

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.

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.

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.

4. In a separate medium mixing bowl, combine the sugar, salt, and cake flour. Blend until well combined.

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.

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.

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.

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.