Ricotta Cheesecake with Honey Lemon Hibiscus Glaze
Makes: 10-12 servings
Prep Time: 30 minutes
Bake Time: 3 to 3½ hours
INGREDIENTS Shortbread Crust
2 cups shortbread cookies, finely crushed
5 tbsp unsalted butter, melted
Cheesecake
Pinch of salt
24 oz( 680 g) full-fat cream cheese, softened
24 oz( 680 g) whole milk ricotta cheese 1½ to 2 cups granulated sugar
8 large eggs ¼ cup
Juice and zest of 1 lemon
Honey Lemon Hibiscus infused honey drizzle
Honey Lemon Hibiscus Glaze 1 packet unflavored gelatin ¼ cup hot water 1 tsp lemon juice ¼ cup
For Serving
Honey Lemon Hibiscus infused honey drizzle
1 pint fresh strawberries, halved or sliced
Extra Honey Lemon Hibiscus drizzle
DIRECTIONS 1. Prepare the crust:
Preheat oven to 350 ° F( 175 ° C). Combine cookie crumbs, melted butter, and salt. Press into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 to 12 minutes until lightly golden. Cool completely, then reduce oven temperature to 225 ° F( 110 ° C).
2. Make the filling:
Beat cream cheese and ricotta until smooth. Add sugar, lemon juice, and zest. Add eggs one at a time, mixing on low speed just until combined. Stir in the Honey Lemon Hibiscus drizzle. Pour into the cooled crust.
3. Bake:
Bake for 3 to 3½ hours, until mostly set with a slight jiggle in the centre. Turn off the oven, crack the door open, and let cool for 1 hour. Refrigerate for at least 4 hours, preferably overnight.
4. Prepare the glaze:
Sprinkle gelatin over hot water and let stand for 1 minute. Whisk in lemon juice and Honey Lemon Hibiscus drizzle until smooth. Let cool slightly until thickened but still pourable.
5. Decorate:
Arrange strawberries over the chilled cheesecake. Brush or spoon the glaze over the berries, letting some drip naturally down the sides. Finish with an extra drizzle of Honey Lemon Hibiscus honey before serving..
Humber Honey Inc, www. humberhoney. com
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