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|Torta di Formaggio di Ricotta di Miele
|Recipe contributed by Arcangela Frezza
- 8 ounces homemade or purchased biscotti
- 6 tablespoons melted butter
- 12 ounces whole milk fresh ricotta drain
- 2 packages of 8 ounces cream cheese at room temperature
- 3/4 cup sugar
- 1/4 cup orange blossom or 1/4 cup authentic honey
- 1 1/2 tablespoon orange zest
- 4 eggs (jumbo)
|Preheat the oven to 350 degrees Fahrenheit. Wrap the outside of a 9-inch spring form pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor or by hand. Add the melted butter and process until the crumbs are moistened and look formed. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 10-15 min. Cool the crust completely on a cooling rack.
Blend the ricotta in a food processor until smooth and airy creamy. Add the cream cheese and sugar and blend/mix well, stopping the processor often and scrape down the sides of the bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
Pour the cheese mixture over the crust in the pan. Place the spring form pan in a large roasting/baking pan. Pour enough hot water into the roasting pan to come halfway up the sides of the spring form pan. Bake until the cheesecake is golden and the center of the cake. About 1 hour to bake in 350 degree oven (the cake will become firm as it becomes cold).
Move the cake to a rack and cool about 1 hour. Refrigerate until the cheesecake is quite cold, at least 6 hours. Cut the cake into pieces and serve! Makes about 8 slices.
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