Orange Honey Ricotta Cheesecake| Saputo Food Service USA

Ingredients

• 6 Tbsp (3/4 stick) unsalted butter, melted
• 1 (12 oz) container fresh Frigo whole milk ricotta, drained
• 2 (8 oz) packages cream cheese, room temperature
• 3/4 C sugar
• 1/4 C orange blossom honey
• 1 Tbsp orange zest
• 4 large eggs
• For the Crust:
• 3/4 C Graham Cracker Crumbs (about 10 full sheets)
• ½ C Pistachios, finely chopped/ground in food processor
• ¼ C Sugar
• ½ tsp salt
• 6 Tbsp Butter
• 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.
• 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.
• 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.