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Italian Ricotta Cheesecake Recipe with Fresh Figs and Honey

Sink your teeth into this deliciously tempting authentic Italian Ricotta Cheesecake Recipe with Fresh Figs and Honey!
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Cool Time 3 hours
Total Time 2 hours
Servings 16
Calories 450kcal
Author Chef Billy Parisi

Ingredients

  • 2 ½ cups of Bob’s Red Mill Superfine Almond Meal
  • 1 tablespoons of sugar
  • 3 tablespoons of unsalted butter
  • pinch of salt
  • 1 pound of cream cheese
  • 1 cup of sugar
  • 2 pounds of whole milk ricotta cheese
  • 5 eggs
  • seeds from 1 vanilla bean
  • 2 tablespoons of cornstarch
  • 1 pound of sliced fresh figs
  • ½ cup of sliced toasted almonds
  • ¼ cup of honey

Instructions

  • Preheat the oven to 350°.
  • Place the almond meal, sugar, butter and salt in a food processor and process on high until the butter is the size of rice.
  • Form the almond meal mixture to the bottom of a 9” spring form pan to make a crust. Set aside.
  • In a standing mixer with the whisk attachment on high speed whip the cream cheese and sugar until light and fluffy, about 4 minutes.
  • Next, add in the ricotta and whip for 4 more minutes. Stop and scrape.
  • Add in 1 egg at a time until completely mixed in. Stop and scrape.
  • Finish by adding in the vanilla bean seeds and cornstarch and mix until combined.
  • Pour the batter over top of the crust and transfer the spring form pan to a 13x9 pan.
  • Place the pan on the rack in the oven and fill it with water until there is 1” in the pan.
  • Bake for 90 to 100 minutes or until the center is slightly loose.
  • Cool to room temperature on a rack and then cool completely into the refrigerator.
  • Garnish the top of the cheesecake with fresh sliced figs, toasted almonds and honey.

Nutrition

Calories: 450kcal | Carbohydrates: 31g | Protein: 14g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 177mg | Potassium: 217mg | Fiber: 3g | Sugar: 24g | Vitamin A: 16.3% | Vitamin C: 0.7% | Calcium: 21.2% | Iron: 8.4%