Ricotta Honey Cheesecake - cooking recipe

Ingredients

Crust
1 1/2 cups all-purpose flour
1/2 cup butter, chilled and cubed
2 tablespoons granulated sugar
1/4 teaspoon salt
Filling
2 cups ricotta cheese
1/2 cup liquid honey
1/4 cup granulated sugar
4 eggs
1/4 cup whipping cream
3 tablespoons all-purpose flour
1 tablespoon lemon zest, finely grated
2 tablespoons lemon juice
Garnish
1/4 cup liquid honey
3/4 teaspoon ground cinnamon

Preparation

In a food processor, pulse together the flour, butter, sugar and salt until mixture resembles rolled oats.
Add 3 tablespoons cold water; pulse just until clumped together.
Press onto the bottom and 2 inches up the side of a 9-inch springform pan; prick all over with a fork.
Refrigerate for 30 minutes.
Line the pastry with foil; weigh down with pie weights or dried beans.
Bake in the bottom third of a 375 degree F oven for 15 minutes.
Remove the weights and foil; bake until golden, about 20 minutes.
Let cool on a rack.
Meanwhile, in a food processor, whirl the ricotta until smooth.
Add the honey and sugar; whirl until smooth.
Add the eggs, 1 at a time, whirling well after each addition.
Blend in the cream, flour and lemon zest and juice; pour into the crust.
Bake in the centre of a 325 degree F oven until golden and set around the edges yet the centre still jiggles slightly, about 50 minutes.
Transfer to a rack and loosen the side of the pan; let cool for 1 hour.
Refrigerate until cold, about 4 hours.
To serve, cut the cheesecake into wedges, drizzle with honey and dust with cinnamon.