Ingredients
Crust:
1/4 cup butter
2 tablespoons GOLDEN BLOSSOM HONEY
36 vanilla wafer cookies
1/4 cup whole almonds
1/4 cup walnuts
1/4 teaspoon salt
Filling
2 (8-ounce) packages cream cheese, room temperature
1 (15-ounce) container ricotta cheese
1/2 cup GOLDEN BLOSSOM HONEY
1/2 cup sugar
4 eggs
1 teaspoon almond extract
Topping:
1 (16-ounce) box strawberries
1/4 cup GOLDEN BLOSSOM HONEY
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 350°.
Crust:
In a small saucepan bring butter and honey to a boil. Set aside.
Finely grind vanilla wafers in food processor. Add nuts, salt, melted honey and butter. Process until nuts are finely chopped. Press mixture onto bottom and 1-inch up sides of a 10-inch springform pan.
Bake crust about 12 minutes until golden. Cool on rack. Reduce oven temperature to 325°.
Filling:
Place cream cheese and ricotta cheese in a large bowl. Beat with an electric mixer until smooth. Add honey and sugar. Mix to combine. Beat in eggs, one at a time. Mix in almond extract. Pour filling into cooled crust.
Bake about 1 hour 10 minutes or until golden and center moves only slightly when pan is gently shaken. Transfer to a rack to cool. Refrigerate. Can be prepared 1 day ahead.
Topping:
Trim strawberries and cut into quarters. Drizzle honey over berries. Stir gently.
To serve:
Run a knife around side of pan to loosen. Release sides of pan. Transfer cheesecake to a platter. Top with berries.
Serves: 12
Crust:
In a small saucepan bring butter and honey to a boil. Set aside.
Finely grind vanilla wafers in food processor. Add nuts, salt, melted honey and butter. Process until nuts are finely chopped. Press mixture onto bottom and 1-inch up sides of a 10-inch springform pan.
Bake crust about 12 minutes until golden. Cool on rack. Reduce oven temperature to 325°.
Filling:
Place cream cheese and ricotta cheese in a large bowl. Beat with an electric mixer until smooth. Add honey and sugar. Mix to combine. Beat in eggs, one at a time. Mix in almond extract. Pour filling into cooled crust.
Bake about 1 hour 10 minutes or until golden and center moves only slightly when pan is gently shaken. Transfer to a rack to cool. Refrigerate. Can be prepared 1 day ahead.
Topping:
Trim strawberries and cut into quarters. Drizzle honey over berries. Stir gently.
To serve:
Run a knife around side of pan to loosen. Release sides of pan. Transfer cheesecake to a platter. Top with berries.
Serves: 12
