Ricotta Honey Cheesecake Recipes

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RICOTTA CHEESE CAKE



Ricotta Cheese Cake image

It's a wonderful, easy, light cheese filled cake... but not a cheesecake!

Provided by GINGEE

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h10m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package yellow cake mix
24 ounces ricotta cheese
¾ cup white sugar
3 eggs
¼ teaspoon vanilla extract
⅛ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
  • Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
  • Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 25.2 g, Cholesterol 32.5 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 2 g, Sodium 185.7 mg, Sugar 16.3 g

RICOTTA CHEESECAKE



Ricotta Cheesecake image

When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. -Georgiann Franklin, Canfield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 10

1-1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
2 cartons (15 ounces each) ricotta cheese
1 cup sugar
3 large eggs, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Hot Cherry Sauce, or cherry pie filling, optional

Steps:

  • Preheat oven to 400°. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake for 6-8 minutes or until crust is lightly browned around the edge. Cool on a wire rack. , In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.

Nutrition Facts : Calories 234 calories, Fat 11g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.

RICOTTA HONEY CHEESECAKE



Ricotta Honey Cheesecake image

From the June issue of Canadian Living. I served this drizzled with Greek honey which takes it to an entirely different level. Please note that the chilling time for the crust is included in the cooking time.

Provided by Irmgard

Categories     Cheesecake

Time 2h5m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 cup butter, chilled and cubed
2 tablespoons granulated sugar
1/4 teaspoon salt
2 cups ricotta cheese
1/2 cup liquid honey
1/4 cup granulated sugar
4 eggs
1/4 cup whipping cream
3 tablespoons all-purpose flour
1 tablespoon lemon zest, finely grated
2 tablespoons lemon juice
1/4 cup liquid honey
3/4 teaspoon ground cinnamon

Steps:

  • In a food processor, pulse together the flour, butter, sugar and salt until mixture resembles rolled oats.
  • Add 3 tablespoons cold water; pulse just until clumped together.
  • Press onto the bottom and 2 inches up the side of a 9-inch springform pan; prick all over with a fork.
  • Refrigerate for 30 minutes.
  • Line the pastry with foil; weigh down with pie weights or dried beans.
  • Bake in the bottom third of a 375 degree F oven for 15 minutes.
  • Remove the weights and foil; bake until golden, about 20 minutes.
  • Let cool on a rack.
  • Meanwhile, in a food processor, whirl the ricotta until smooth.
  • Add the honey and sugar; whirl until smooth.
  • Add the eggs, 1 at a time, whirling well after each addition.
  • Blend in the cream, flour and lemon zest and juice; pour into the crust.
  • Bake in the centre of a 325 degree F oven until golden and set around the edges yet the centre still jiggles slightly, about 50 minutes.
  • Transfer to a rack and loosen the side of the pan; let cool for 1 hour.
  • Refrigerate until cold, about 4 hours.
  • To serve, cut the cheesecake into wedges, drizzle with honey and dust with cinnamon.

Nutrition Facts : Calories 401.2, Fat 20, SaturatedFat 11.9, Cholesterol 142.2, Sodium 196.7, Carbohydrate 46.8, Fiber 0.8, Sugar 28.9, Protein 10.6

HONEY CHEESECAKE



Honey Cheesecake image

Make and share this Honey Cheesecake recipe from Food.com.

Provided by Dave5003

Categories     Cheesecake

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 4

2 lbs cream cheese
2/3 cup honey
4 eggs
1 teaspoon vanilla

Steps:

  • Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
  • Beat in honey and vanilla.
  • Blend in eggs.
  • Pour into a buttered and crumb lined 9 inch springform pan.
  • Place in a hot water bath.
  • Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
  • Chill over night before serving.

Nutrition Facts : Calories 416, Fat 33.6, SaturatedFat 20.6, Cholesterol 184.4, Sodium 297.5, Carbohydrate 21.2, Fiber 0.1, Sugar 19, Protein 9.4

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