The browned butter mixed with oats and honey in the crust is just a wonderfully sweet combination for this ricotta cheesecake, a dessert recipe you don’t wanna miss!
Preparation Time: 25 mins
Cook: 2 hrs 5 mins
Additional: 14 hrs
- 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
Preheat the 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.
Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. Remove from heat.
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 the food processor and pulse until the mixture resembles moist sand. Press oat mixture firmly into the bottom of the prepared pan.
Bake in the preheated oven until golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
Wipe out the food processor. Add ricotta, cream cheese, orange zest and juice, remaining 3/4 cup sugar, remaining 1/4 cup honey, and remaining 1/2 teaspoon salt to the 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.
Bake in the preheated oven until the 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 the oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill for at least 12 hours and up to 48 hours.
Run a knife around the perimeter of the cheesecake to loosen from the 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.