My name is Rachel and I am a honey addict!!! I love honey and would eat it on toast for 3 meals a day. It has a much rounder, smoother flavour than sugar and makes normal things like whipped cream just a touch more exotic. Because of this I have wanted to try the honey cheesecake from Bill Granger's Open Kitchen for as long as I have this book and as I've been thinking about cheesecake for weeks decided this weekend was the perfect time to try it. It's also been a while since I've featured a Bill recipe here. Alas, I was wrong!
This cake is made of ricotta and eggs, no creamcheese, no cream, no marcarpone. Now perhaps it was the quality of my ricotta which was some brand from Tesco and not the lovely ricotta from a deli that Bill always has on his programmes, perhaps not. The recipe was only slighty tinkered with which means I left out the marsala soaked raisins as bits in cheesecake upset me on a number of levels, perhaps not. Perhaps it's just the cake itself (which the husbag assures me it is ;-)), perhaps not.
The texture of the cake is slightly grainy, nearly like that of cottage cheese when you bite it - Not. Nice. At. All. Cheesecake should soft and smooth and almost mousse like in texture, and while this one manages to look delicious and soft and smooth, it's not!!! Boo to that I say!!!!
Here's the recipe should you want to try it, it does look pretty and I will definitely make honey flavour cheesecake again but not with ricotta!!!
60g sultanas (I didn't use these)
60ml marsala or cold weak tea (or these)
55g caster sugar
6 large eggs
finely grated zest of 1 orange
4 x 250g tubs of ricotta (or 1kg), mashed slightly and drained if it's got a lot of liquid in the tub as I did above.
Preheat the oven to Gas 2/3, 160. Soak the sultanas if you're using them in the marsala/tea for 30 mins while the oven is heating.
Put the sugar and eggs in a mixer and beat for 5 mins until light and foamy. Drain the sultanas and fold through the egg mixture with teh zest, honey and ricotta.
Pour into a 9cm springform tin and bake for 80 mins or until golden. Allow to cool in the tin and serve with berries.
P.S check out the lovely sugar paste roses that my sister in law made for our wedding cake 2 years ago, still perfect and as hard as rocks. Thanks Jen!!! Rx