Honey Ricotta Cheesecake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This honey ricotta cheesecake is my go to dessert when I want something impressive but don't have all day. The whole thing comes together in just an hour, which means you can have a stunning homemade cheesecake on the table faster than you'd think possible. What I love most is how ricotta keeps things light and airy compared to traditional cream cheese versions, and it's packed with protein to boot. The honey adds natural sweetness and richness that pairs beautifully with the tangy mascarpone. Top it with fresh berries and toasted almonds for a dessert that looks and tastes like you spent far more effort than you actually did.
Ella x
Ingredients
- 400ricotta cheese
- 300 ggranulated sugar
- 150 ghoney
- 4large eggs
- 80 gunsalted butter, melted
- 200 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 200 gmascarpone cheese
- 120 mlheavy cream
- 2 mlvanilla extract
- 100 gchopped almonds
- 200 gfresh berries
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare a 23cm springform pan and line the bottom with parchment paper.
Tip: Make sure to grease the pan properly to prevent the cheesecake from sticking.
- 2
In a large mixing bowl, cream the ricotta cheese and granulated sugar until smooth.
Tip: Use an electric mixer to beat the mixture for about 2 minutes.
- 3
Add the melted butter, eggs, and vanilla extract to the bowl. Mix until well combined.
Tip: Make sure to scrape down the sides of the bowl to avoid any lumps.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix the batter to prevent the cheesecake from becoming tough.
- 5
Pour the batter into the prepared springform pan and smooth the top.
Tip: Make sure to get rid of any air bubbles in the batter.
- 6
Bake the cheesecake for 40 minutes, then reduce the heat to 160°C (320°F) and continue baking for an additional 20 minutes.
Tip: Check the cheesecake for doneness by inserting a toothpick into the center. If it comes out clean, it's ready.
- 7
Remove the cheesecake from the oven and let it cool completely on a wire rack.
Tip: Don't touch the cheesecake until it has cooled completely to prevent it from cracking.
- 8
Once the cheesecake has cooled, top it with the mascarpone cheese mixture and refrigerate for at least 4 hours.
Tip: Use a spatula to smooth out the top of the cheesecake before refrigerating.
- 9
Just before serving, top the cheesecake with the chopped almonds and fresh berries.
Tip: Arrange the toppings in a decorative pattern to make the cheesecake visually appealing.
Recipe Variations
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