The crust is made with your favorite flavor of biscotti! It's yummy!
Recipe Source~ manigiabenepasta.com
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- 5 oz
- biscotti (any flavor)
- 4 Tbsp
- butter, melted
- (15-ounce) container whole milk ricotta
- (8-ounce) packages cream cheese, room temperature
- 3/4 c
- 1/4 c
- 1 Tbsp
- orange zest
- 2 tsp
Put the ricotta in a strainer over a bowl to remove excess water.
Wrap foil under the bottom and about 2-inches up the sides of a 9-inch springform pan.
Add the melted butter and process until the mixture is well moistened.
Press the biscotti crumb mixture on the bottom of the springform pan.
Bake 15 minutes, or until the crust is golden brown.
Cool on a wire rack.
Add the cream cheese and sugar and blend well.
Add the honey, orange zest, and vanilla and blend well.
Add the eggs and blend well.
Pour the cheese mixture over the crust in the pan.
Pour hot water into the roasting pan to come halfway up the sides of the springform pan.
Bake for 65 minutes, or until the cheesecake is golden.
The center of the cake will still move slightly when the pan is gently shaken.
Transfer the cake to a wire rack and allow to cool for 1 hour.