Italian Ricotta Cheesecake Recipe with Fresh Figs and Honey

• Vegetarian
• Gluten free

• Produce

  • 1 lb Figs, fresh

• Refrigerated

  • 5 Eggs

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 2 1/2 cups Bob's red mill almond meal, Superfine
  • 2 tbsp Cornstarch
  • 1 pinch Salt
  • 17 tbsp Sugar
  • 1 Vanilla bean, seeds from

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 lb Cream cheese
  • 2 lbs Whole milk ricotta cheese

Found on billyparisi.com

Description

Ingredients

• 2 ½ cups of Bob’s Red Mill Superfine Almond Meal
• 1 tablespoons of sugar
• 3 tablespoons of unsalted butter
• pinch of salt
• 1 pound of cream cheese
• 1 cup of sugar
• 2 pounds of whole milk ricotta cheese
• 5 eggs
• seeds from 1 vanilla bean
• 2 tablespoons of cornstarch
• 1 pound of sliced fresh figs
• ½ cup of sliced toasted almonds
• ¼ cup of honey

Directions

• Preheat the oven to 350°.
• Place the almond meal, sugar, butter and salt in a food processor and process on high until the butter is the size of rice.
• Form the almond meal mixture to the bottom of a 9” spring form pan to make a crust. Set aside.
• In a standing mixer with the whisk attachment on high speed whip the cream cheese and sugar until light and fluffy, about 4 minutes.
• Next, add in the ricotta and whip for 4 more minutes. Stop and scrape.
• Add in 1 egg at a time until completely mixed in. Stop and scrape.
• Finish by adding in the vanilla bean seeds and cornstarch and mix until combined.
• Pour the batter over top of the crust and transfer the spring form pan to a 13x9 pan.
• Place the pan on the rack in the oven and fill it with water until there is 1” in the pan.
• Bake for 90 to 100 minutes or until the center is slightly loose.
• Cool to room temperature on a rack and then cool completely into the refrigerator.
• Garnish the top of the cheesecake with fresh sliced figs, toasted almonds and honey.