Sink your teeth into this deliciously tempting authentic Italian Ricotta Cheesecake Recipe with Fresh Figs and Honey!
Servings: 16
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour40 minutesminutes
Total Time: 2 hourshours
Ingredients
2 ½cupsSuperfine Almond Meal
1tablespoonof sugar
3tablespoonsof unsalted butter
pinchof salt
1poundof cream cheese
1cupof sugar
2poundsof whole milk ricotta cheese
5eggs
seeds from 1 vanilla bean
zest and juice of 1 lemon
2tablespoonsof cornstarch
1poundof sliced fresh figs
½cupof sliced toasted almonds
¼cupof 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” springform 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 1 egg at a time until completely mixed in. Stop and scrape.
Finish by adding in the vanilla bean seeds, lemon juice, lemon zest, and cornstarch, and mix until combined.
Pour the batter over the crust and transfer the springform 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.
Notes
Make-Ahead: You can make this cake up to 1 day ahead of time.How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well covered, for up to 3 months. Thaw the cake in the refrigerator for 1 day before serving.I like to use the backside of a measuring cup to press in the graham cracker crust.It will take about 4 to 5 minutes for the cheese to soften in the stand mixer.Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is completely mixed in, it guarantees that all your ingredients are mixing. Take your time with this process.You can also run a knife around the cake right after baking. If you are doing it after it is chilled, heat the knife, you are using up under hot water.Cheesecake is usually done when the center reaches 150°.