Cranberry Honey Ricotta Cheesecake
8 oz (227 g) hazelnut biscotti
6 Tbls butter, melted
1 (12 oz/340 g) container whole milk ricotta, room temp
2 (8 oz/227 g) pkgs cream cheese, room temperature
3/4 c (149 g) sugar
1/4 c (59 ml) CranHoney
1 Tbls orange zest
2 tsp vanilla
4 large eggs, room temp
Preheat the oven to 350F. Wrap the outside of a 9" springform pan with two layers of aluminum foil.
Place the biscotti in a food processor and pulse until they're reduced to uniform crumbs. Add the melted butter and pulse to combine.
Pour the crumbs into a 9" spring form pan. Press firmly with a cup to create an even bottom crust (don't go up the sides). Bake 10-15 minutes until nicely golden, and set on a rack to cool.
Process the ricotta in the food processor until smooth. Add the cream cheese and process again until smooth. Add the sugar, honey, orange zest and vanilla, and process until completely incorporated. Add the eggs one at a time, mixing just enough to combine after each addition.
Pour the cheesecake batter over the cooled crust and place in a roasting pan. Fill the pan with enough hot water to come halfway up the side of the springform pan, being careful not to get any liquid into the cheesecake. Bake until the cheesecake is golden and the center moves slightly when shaken, about 1 hour and 5 minutes.
Cool on a rack for one hour, then refrigerate until cold, at least 8 hours.