Honey Ricotta Cheesecake

這個起士蛋糕用義大利的biscotti餅乾攪碎做蛋糕底，非常特別又好吃，biscotti餅乾除了無味之外，還有很多種口味，可以依個人喜好選擇。這個起士蛋糕的味道和一般的不同，除了因為biscotti餅乾做成的蛋糕底之外，還因為加了橘子皮，特別的香，而且並不太甜，也沒有一般起士蛋糕吃完的那種膩，是一道非常好吃又受歡迎的甜點，一點都不難，你絕對要自己試試看。這個起士蛋糕需要八小時冷藏時間後才能享用，所以建議前一天先做好。沒吃完的蛋糕不要冰太久，風味略差﹝我想應該沒有機會沒吃完吧，送左右鄰居幾片，做做敦親睦鄰囉﹞。

九吋所需材料 ﹝約切12片﹞：

8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup clover honey
1 tablespoon orange zest
4 large eggs

Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan.

Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

食譜取自Food Network’s Everyday Italian

http://www.foodnetwork.com/food/show_ei/0,1976,FOOD_9958_PST,00.html