RICOTTA CHEESECAKE Blueberry Honey Sugar
Serves 8 to 10
CAKE
30 ounces whole-milk ricotta cheese
1 tablespoon unsalted butter, room temperature
1 tablespoon plus 1 cup white sugar
3 tablespoons unseasoned dry breadcrumbs
16 ounces cream cheese, room temperature, cut into cubes
2 large eggs
2 tablespoons flour
1 tablespoon fresh lemon juice
2 ½ teaspoons lemon zest
2 teaspoons vanilla extract
⅛ teaspoon kosher salt
GLAZE
¾ cup Blueberry Honey Sugar
¾ cup water
1. Put ricotta in a large fine mesh strainer set over a bowl. Drain 30 minutes.
2. Arrange rack in lower third of oven and preheat to 350˚F. Grease an 8” springform pan with 2 ½ inch high sides with butter. Mix 1 tablespoon sugar and breadcrumbs in a small bowl: sprinkle over buttered pan to coat. Tap out excess crumbs.
3. Transfer ricotta to a processor. Puree for 15 seconds. Scrape down the sides of processor; puree until smooth. Add cream cheese; puree until smooth. Add the remaining white sugar and the rest of the cake ingredients; puree, scraping down sides occasionally until smooth, about 30 seconds. Scrape batter into prepared pan.
4. Bake cheesecake until golden brown and just set, about 90 minutes. Transfer to a rack and let cook in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours, then cover and chill overnight.
5. Once cake is cooled, prepare glaze. Place water & Blueberry Honey Sugar in a small pan, bring to boil over medium heat stirring constantly until desired thickness is achieved. Once cooled pour over cheesecake and serve or refrigerate until ready to serve.
NOTE: Any of our flavored sugars can be used for this recipe!