Description

A light, creamy, and tangy ricotta cheesecake topped with fresh figs and drizzled with honey. This elegant yet simple dessert is perfect for autumn and requires no water bath.

Ingredients

Scale

1 ½ cups (150g) Graham Cracker Crumbs
6 tablespoons (85g) Unsalted Butter, melted
2 tablespoons (25g) Granulated Sugar
2 cups (500g) Whole Milk Ricotta Cheese
½ cup (170g) Honey
2 large Eggs, room temperature
1 teaspoon Vanilla Extract
1 Lemon, zested
½ teaspoon Salt
1 pint (12-15) Fresh Figs, quartered
2 tablespoons Extra Honey, for drizzling

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan with butter.
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
Press the crust mixture firmly into the bottom of the springform pan. Bake for 8 minutes to set, then remove and let cool.
Place the ricotta cheese in a blender or food processor and pulse until completely smooth and creamy.
In a large bowl, whisk together honey, eggs, vanilla, lemon zest, and salt.
Gently fold the blended ricotta into the honey mixture until just combined and smooth.
Pour the filling over the cooled crust and smooth the top.
Arrange the quartered figs on top of the filling, pressing them in slightly.
Bake for 45-50 minutes until the edges are set but the center still has a slight jiggle.
Let the cheesecake cool in the pan for 30 minutes, then run a knife around the edge to loosen.
Refrigerate for at least 4 hours or preferably overnight.
Before serving, drizzle with extra honey and garnish with fresh fig halves if desired.

Notes

Blend the ricotta thoroughly to ensure a smooth, non-grainy texture. Use room temperature eggs to prevent curdling. Do not overmix the filling to avoid cracks. The cheesecake tastes better the next day as flavors meld. For a gluten-free version, use gluten-free graham crackers or almond flour for the crust.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 25
Sodium: 180
Fat: 12
Saturated Fat: 7
Carbohydrates: 35
Fiber: 2
Protein: 10

Keywords: fig cheesecake, ricotta cheesecake, honey dessert, fall dessert, autumn recipe, easy cheesecake, vegetarian dessert, seasonal baking