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
2 (8-ounce) packages cream cheese, room temperature
1 (15-ounce) container ricotta cheese
1/2 cup GOLDEN BLOSSOM HONEY
1/2 cup sugar
1 teaspoon almond extract
1 (16-ounce) box strawberries
1/4 cup GOLDEN BLOSSOM HONEY
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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°.
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.
Trim strawberries and cut into quarters. Drizzle honey over berries. Stir gently.
Run a knife around side of pan to loosen. Release sides of pan. Transfer cheesecake to a platter. Top with berries.