Description
The crust of this no-bake ricotta cheesecake is a mix of graham crackers, butter and sugar with ginger & cinnamon. It is topped with lightly sweet strawberries and a drizzle of honey.
Ingredients
- For crust
- 5 tablespoons unsalted butter
- 3 tablespoons granulated sugar
- 1–1/4 cups packed graham cracker crumbs (about 10–12 whole crackers)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- For filling
- 1 pound fresh ricotta, drained, at room temperature
- 1/2 pound cream cheese at room temperature
- 1/4 cup honey
- Zest of 1 lemon
- 1/4 teaspoon kosher salt
- Pinch of ground ginger
- For toppings
- 1/2 pint strawberries, hulled and sliced 1/4-inch thick
- 2 tablespoons granulated sugar
- Juice of 1 lemon
- Honey for serving
Instructions
- For the crust, melt the butter and sugar in a small saucepan over low heat, stirring until the sugar dissolves, about 4 minutes. Combine the graham cracker crumbs, salt, ginger and cinnamon in a medium bowl. Stir in the melted butter until the mixture resembles wet sand. Press the crumbs into the bottom and up the sides of a 9-inch diameter tart pan. Cover with plastic wrap and chill in the refrigerator for 1 hour.
- Using an electric mixer, beat the ricotta, cream cheese, honey, lemon zest, salt and ginger until smooth. Spread into the crust using a spatula to smooth the top. Cover with plastic wrap and chill in the refrigerator until the filling is set, about 2 hours.
- Combine the strawberries, sugar and lemon juice in a medium bowl. Let sit for 15-30 minutes at room temperature until the berries become juicy. Scatter the strawberries on top of the cheesecake and drizzle with honey before serving.
Notes
Adapted from Food & Wine
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