This honey ricotta cheesecake not only tastes delicious but looks incredible, and what’s more, it’s drizzled in quality honey – our David Jones Honey range is produced with the wisdom of four generations of bee-keeping experience.
Prep time 20 mins
Cooking time 45 mins (plus cooling)
500g cream cheese, at room temperature
½ cup David Jones Honey, plus extra to serve
½ cup caster sugar
2 ½ tbsp plain flour
Finely grated rind and juice of ½ orange
1 tsp vanilla bean paste
Raspberries, optional, to serve
1. Preheat oven to 180°C. To make the biscuit crumb crust, process the shortbread, almonds and a pinch of sea salt in a food processor to fine crumbs. Add the melted butter and process to combine. Butter and line with baking paper a 13cm x 30cm rectangular cake tin or a 23cm-diameter springform cake tin. Press the biscuit crumb crust evenly into the base, then bake for 10 minutes until golden brown. Set aside to cool, then butter the sides of the cake tin.
2. Reduce oven to 160°C. Process the cream cheese and ricotta in a food processor until silky smooth. Add the David Jones Honey, sugar, flour, rind, juice and vanilla bean paste; process to combine. Add eggs, one at a time, and process until smooth, scraping down the sides of the food processor between each addition.
3. Pour mixture over biscuit crumb crust and bake for 35-40 minutes or until golden brown and set with a slight wobble in the centre. Turn off the oven, open the oven door so it’s slightly ajar and cool to room temperature while it’s still in the oven. Refrigerate for 4-5 hours until chilled completely. Serve drizzled with extra David Jones Honey, scattered with raspberries.