Honey Ricotta Cheesecake


The browned butter, mixed with oats and honey in the crust is such a wonderfully sweet combination in this honey ricotta cheesecake. It is a lovely dessert to serve at a dinner party. Top with a drizzle of honey and a sprinkle of flaky sea salt.

Honey Ricotta Cheesecake
Prep Time:
25 mins
Cook Time:
2 hrs 5 mins
Additional Time:
14 hrs
Total Time:
16 hrs 30 mins
1 9-inch cheesecake


  • 4 tablespoons unsalted butter

  • 1 ½ cups rolled oats

  • ½ teaspoon ground cinnamon

  • 1 cup white sugar, divided

  • 6 tablespoons honey, divided

  • 1 ½ teaspoons kosher salt, divided

  • 2 (15 ounce) containers whole milk ricotta cheese

  • 2 (8 ounce) packages cream cheese, softened

  • 2 teaspoons grated orange zest

  • 1 tablespoon fresh orange juice

  • 4 large eggs


  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease. Set aside.

  2. Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. Remove from heat.

  3. Add oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon to a food processor and process until finely ground, about 30 seconds. Add browned butter to food processor and pulse until mixture resembles moist sand. Press oat mixture firmly into the bottom of the prepared pan.

  4. Bake in the preheated oven until golden brown and firm, about 12 minutes. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).

  5. Wipe out food processor. Add ricotta, cream cheese, orange zest and juice, remaining 3/4 cup sugar, remaining 4 tablespoons honey, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan in aluminum foil to insulate.

  6. Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the turned off oven with the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.

  7. Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.


Cheesecakes crack when they're overbaked so make sure you check it often as it gets closer to the end of the bake time. You also have to be careful about whipping too much air into it when you're combining the filling ingredients. Mix it just enough so that everything is combined.

Nutrition Facts (per serving)

537 Calories
34g Fat
43g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 537
% Daily Value *
Total Fat 34g 44%
Saturated Fat 21g 103%
Cholesterol 179mg 60%
Sodium 522mg 23%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 5%
Protein 17g
Potassium 226mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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