Strawberry Honey Cheesecake
My first attempt at developing my own cheesecake recipe. I avoid dense cheesecakes that make me feel like I'm eating a block of cream cheese, but I also want the creaminess of the cheese to be there and not have it be sponge-like. A good balance of these two is what I like, and that's what I achieved in this recipe.
strawberry honey cheesecake
1 container of whole milk ricotta cheese
1 pack of cream cheese
1/4 cup of flour
5 coconut cookies, ground to a powder
16 oz strawberries (1 pack)
1-5 tablespoons of brown sugar
balsamic vinaigrette (however much you want for your strawberry balsamic sauce)
In a food processor, pulse the strawberries until they become mush. Set aside.
Drain the ricotta cheese for one hour. I usually cover a strainer with 4 layers of paper towels and dump the ricotta cheese in there and let it sit.
Heat your oven to 350 °F.
Butter the inside of your pans well (I used 3 4-inch springform pans) and coat the sides and bottom with the ground cookie powder. Tap out the excess. Using aluminum foil, wrap the outside of the pans to prevent water from leaking in when we put them in a water bath later.
Using the whisk attachment on your KitchenAid, whip the cream cheese until light and fluffy on medium speed. Make sure to repeatedly scrape the sides and whip.
Add the ricotta and whip again making sure to scrape the sides and bottom halfway through. I usually let this go for about 5 minutes on high speed.
Add the flour, 6 tablespoons of honey, and 8 tablespoons of strawberry puree. Beat on medium speed until well mixed.
Add the eggs one at a time until mixed.
Pour the mixture into the cake pans.
Place the cake pans in a bigger pan (I use a pan for cooking Thanksgiving turkey) and boil enough water to fill up about 1 inch of the pan with the cake pans inside. Once the water boils, carefully pour into the bigger pan.
Bake for 1 hour and 15 minutes.
In the meantime, make the strawberry balsamic sauce (this part is optional, the cheesecake will be equally yummy without it). Pour the remaining strawberry slush into a small pot and heat on medium heat. Once it boils, add in your desired amount of balsamic vinaigrette (make sure to add a little bit at a time and taste each time) and your desired amount of brown sugar.
Once the cheese cakes are set, remove from the oven and the water bath and let chill for a few hours. Cover and chill an additional 4 hours in the fridge.
Serve with the strawberry balsamic sauce on the side.