If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Since I first discovered making ricotta at home, I've become obsessed with finding new ways to use it, which has led me to understand that honey and ricotta are a match made in heaven. (A note: if you're making this cheesecake with homemade ricotta, be sure to whizz it briefly in a food processor before adding it to the recipe. Otherwise, the cheesecake will be grainy.) —adoozy
Makes one 9" cheesecake
Crust and filling
- 5 ounces butter, melted
- 2 cups gingersnap crumbs, from about 30 cookies
- 3 cups ricotta, preferably homemade
- 4 eggs
- 1 tablespoon all-purpose flour
- 3/4 cup plain whole-milk yogurt
- 1/4 cup honey
- 1 tablespoon freshly-squeezed lemon juice
- 2 teaspoons lemon zest
For the apples
- 4-6 Liberty/Gala/Braeburn or other crisp apples, depending on size
- 1/4 cup butter
- 1/2 cup honey
- Preheat oven to 350?.
- Wrap a few layers of foil around the bottom and up the sides of a 9" round springform pan (your goal is to make the bottom watertight).
- Mix together melted butter and gingersnap crumbs and press into your pan, smushing well into the edges. Bake the crust for 15-20 minutes, or until slightly darkened.
- Bring a large kettle of water to boil. Meanwhile, beat ricotta with a hand mixer, adding eggs one at a time, beating well after each.
- Add flour, yogurt, honey, lemon zest and lemon juice and mix well until combined.
- Place your crust in a large baking dish. Pour in the filling.
- Slightly pull out the middle rack of your oven and place the baking dish on it, then pour enough boiling water from your kettle to come halfway up the sides of the springform pan.
- Push the rack back in and bake 45 minutes, or until the filling just barely jiggles in the center.
- Remove pan from foil and cool on a rack at room temperature for one hour before refrigerating for at least 6 hours.
- To make apples (best done right before serving cheesecake), preheat your oven to 400?.
- Cut apples into quarters (or sixths, if the apples are huge) and carefully remove seeds.
- Lightly grease a baking dish and place apple chunks in it, skin side down, in a single layer. Dot each apple with a chip of the butter, using it up, and drizzle the honey over the whole thing.
- Bake 20 minutes, or until honey and butter have caramelized and apples have browned slightly.
- To serve: slice cheesecake with a knife dipped in hot water and wiped between slices. Top with still-warm baked apples and drizzle with more honey.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.