Honey, Ricotta and Mint Cheesecake Recipe:
A delicious contrast of flavours in a Cheesecake, honey, ricotta and mint go together quite well.
It’s been really long that I baked a cheesecake, I thought to myself while watching Nigella bake an awesome strawberry one on air yesterday. And this once I thought it would be good idea to try a baked variety, a no-bake Blueberry Cheesecake being the last.
So the ricotta pack that I had opened up for my Baked potatoes early this month needed to be consumed soon and I somehow felt bold enough to add mint to my dessert for a twist this time. The result of course was a basic, simple yet soulful cheesecake with only a dash on mint flavour, the excess of honey made this one extra special. This one below is simple home-style baking, looked and tasted rustic, for if you are looking for a fancy looking thing I’d rather have you stick to the last one, here.
Ingredients (Makes an 8 inch Cheesecake, serves 5-6):
For the crust:
- 1 and ¼ cup plain flour
- Aprox 80 gms Chilled butter, cut into cubes
- 3 tbsp castor sugar
- A pinch of salt
- 50 ml chilled water
For the filling:
- 3 large eggs
- 2 tbsp castor sugar
- 50 gms Ricotta cheese, try Impero available across gourmet stores
- 2 tsp plain flour
- 5-6 fresh mint leaves
- ½ tsp cinnamon pwd
- ½ cup honey
- Start by preparing the crust, mix salt and sugar into the flour. Add the cubed butter and rub lightly using the hands, live on tiny chunks.
- Then add chilled water and just mix until dough is formed. Do not knead else the party will turn stiff. Wrap the dough in a plastic wrap, flatten into a small disc and refrigerate for ½ and hour until firm.
- The preheat the oven to 180OC and grease a 8-9 inch spring form baking dish with butter and keep it in the fridge to chill.
- Roll out the firmed dough over a lightly floured surface, I do it by spreading the cling film on the top as it helps to lift the pastry.
- Roll out a thin round, large enough to fit into the baking dish and rise upto the rim levels. Lift the pastry onto the baking dish and tap it along atleast half the height of the baking dish.
- Bake for 25 mins until it is firm and golden on top. The allow it to cool in the same baking dish while preparing the filling.
- To make the filling, beat the eggs. Add the sugar and beat again until absolutely frothy and thick. Then add the flour and ricotta and mix well. Finally stir in the mint leaves and half the cinnamon pwd.
- Pout the filling in the cooled pastry base and bake for another 40-45 mints until slightly golden on top. Allow resting for a few mins, and then sprinkle the remaining cinnamon pwd on top. Drizzle half the honey on top and refrigerate overnight.
- Serve chilled with a drizzle of more honey and a few mint leaves.
Dos and Don’ts:
- Do not overwork the dough as already said.
- You can simply skip the mint if you prefer.
- Adjust sugar to taste, we’ve kept it low to adjust the sweetness of honey on the top.