THIS CREAMY CHEESECAKE IS MUCH LIGHTER THAN the classic New York cheesecake. Instead of cream cheese, we use Beecher’s Honey Blank Slate, a naturally cultured, soft, fresh farmer’s cheese blended with Washington State honey, but a good substitute is fresh ricotta cheese mixed with honey. One tip for a successful cheesecake: Before serving, run a knife around the edge to separate it from the pan. This will help prevent the cheesecake from cracking. Top the cheesecake with Caramel Sauce (page 183) or Northwest Berry Syrup (page 221).
Recipe information
Yield
makes 1 8-inch round cheesecake
Ingredients
Preparation
Step 1
Center a rack in the oven and preheat the oven to 350˚F.
Step 2
To make the crust, in a medium bowl, combine the cracker crumbs and butter, mixing thoroughly. Press the crumb mixture into the bottom of an 8-inch springform pan. Bake for 15 minutes, or until golden. Let the crust cool while you prepare the filling. Leave the oven on.
Step 3
Using a food processor, blend the ricotta, honey, vanilla, lemon zest, orange liqueur, and salt for 30 seconds, scraping the sides of the bowl. Add the egg yolks and flour. Pulse for 30 seconds until smooth. Scrape the sides of the bowl and transfer the mixture into a medium bowl.
Step 4
Using a handheld or stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Fold the egg whites gently into the cheese mixture. Pour the mixture into the prepared crust and bake until the edges are slightly puffed and the center jiggles slightly, about 30 minutes.
Step 5
Let the cheesecake cool for 5 minutes and then run a knife carefully around the edge of the cake to loosen it from the pan. Cool the cheesecake for an additional 45 minutes and then refrigerate until ready to serve.
Make Ahead
Step 6
The cheesecake will keep, covered, for up to 5 days in the refrigerator.
