Ricotta Honey Cheesecake w/ Salted Honey Sauce
Treat yourself to some cheesecake decadence. Get baking, you wonk regret this one!
Cheesecake - Ingredients
85g Butter (melted)
500g Cream Cheese
1 tbsp Orange Zest (approx. 1 orange)
10 drops Orange Oil (or zest of another orange)
4 lge Eggs
225g Gingersnap cookies (crushed)
to taste Coarse Salt (for finishing)
Honey Sauce - Ingredients
240g Brown Sugar
85g Salted Honey
Preheat the oven to 350F. In a single 9-inch spring-form pan [or two 6-inch spring-form pan] line the base with parchment and wrap the pan in 2 layers of foil, which will keep it dry in the water bath. Crush the cookies in a food processor and then mix with the melted butter. Press evenly into the pan base and bake for 15 minutes, set aside to cool. Using a hand mixer, blend the ricotta until smooth, add the cream cheese then sugar and mix well. Mix in the zest, honey and add the orange oil. Finally, combine the eggs, mix until smooth. Pour mixture onto the base and sit the cheesecake in a roasting tray filled with an inch of hot water. Bake for about 1 hour and 20-30 minutes / until gently browned. Leave to cool for an hour on a rack and then refrigerate until the cheesecake is cold - at least 8 hours. Top with salted honey sauce and sprinkle with coarse salt.
Method Salted Honey Sauce:
Put all ingredients into a saucepan and bring to a boil over medium-high heat. Boil for 3 minutes, continuously stirring, remove from the heat. Leave to cool slightly then pour over the cake or use for individual servings over a slice of cheesecake.