Lavender Honey Ricotta Cheesecake - Vegetarian
The Lavender Honey Ricotta Cheesecake is a luxurious blend of creamy ricotta and smooth cream cheese, sweetened with natural honey and delicately infused with culinary lavender. The unique combination of these ingredients results in a perfectly balanced cheesecake that is both rich and lightly floral, offering a sophisticated twist to the classic dessert.
Ingrédients
- 1 and and 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 cups ricotta cheese
- 1 cup cream cheese, softened
- 3/4 cup honey
- 3 large eggs
- 1 tablespoon dried culinary lavender
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly coated.
- Press the crumb mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let it cool.
- In a large bowl, beat together the ricotta cheese, cream cheese, and honey until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the flour, lavender, vanilla extract, and salt until just combined.
- Pour the filling over the cooled crust and spread it out evenly.
- Bake for 50-60 minutes, or until the center is set and the top is lightly golden.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 40g | Protéines: 8g | Fat: 18g | Sucre: 25g
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