Ingredients
10 Stella D’Oro Anginetti cookies (available in most supermarkets)
2/3 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
4 Tablespoons butter, melted
2 1/2 cups ricotta cheese
1/2 cup heavy cream
1/4 cup slivered almond
1/2 cup GOLDEN BLOSSOM HONEY
1 egg plus 2 yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
Garnish:
1 pint blueberries, coated with
1 Tablespoon GOLDEN BLOSSOM HONEY
Sauce:
2 pints fresh strawberries or 1 package frozen unsweetened strawberries, thawed
1 Tablespoon 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°. Place rack in center of oven. Butter a 9-inch springform pan. To prepare crust, finely grind the cookies in a food processor. Pour the crumbs into a large mixing bowl. Add graham crackers crumbs, cinnamon, melted butter and stir until crumbs are moist. Press the crumbs against the bottom of the pan and about 2/3 the way up the sides. Freeze. To prepare cake, put ricotta cheese, heavy cream, almonds, honey, egg, plus 2 egg yolks, vanilla, almond extract and cinnamon in a food processor. Pulse to chop up almonds and then process until batter is smooth, scraping bowl often. Remove crust from freezer, pour batter into pan and place on a baking sheet. Bake about 70-80 minutes. Cake should be puffed and golden. If cake is browning too quickly, placea foil tent, shiny-side out, over pan. Continue baking until cake test done when touched lightly. Place cake on wire rack. Prepare a glaze by warming 2 Tablespoons of honey in a small pan. Brush the warm honey over top of cake in pan. Let cool 20 minutes. Remove sides of springform pan, running a knife around sides, if necessary. Cool to room temperature and then refrigerate, at least 6 hours. Serves 10-12.
