Honey cheesecake

Honey cheesecake

By
From
Encyclopedia of Food and Cookery
Serves
16

Ingredients

Quantity Ingredient
1 quantity Rich shortcrust pastry
egg white, lightly beaten, to glaze
500g ricotta cheese
110g sugar
235g honey
4 eggs
2 teaspoons cinnamon

Method

  1. Roll out pastry to line a greased 20 cm square cake tin. Brush pastry with a little egg white, prick bottom and sides well and bake blind in a preheated moderately hot oven 190°C for 10 minutes. Remove and cool while preparing the filling.
  2. Beat together cheese, sugar and honey, add eggs and beat until combined. Pour into cooled pastry shell. Reduce oven temperature to moderate 180°C and bake cheesecake for 45–50 minutes or until top is golden-brown. Turn off heat and allow to cool in oven. Sprinkle with cinnamon and cut into squares or diamond shapes to serve.
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