Ingredients
- 15 bay leaves
- 3 eggs
- 8 ounces ricotta cheese
- ½ cup honey
- 1 teaspoon grated orange zest
- 1 teaspoon lemon juice
- ½ cup all-purpose flour
Why This Recipe Works
Expert Cooking Tips
- Be gentle when mixing to keep the batter smooth and avoid overworking it.
- Bake slowly at a low temperature to ensure even cooking and prevent cracking.
Step 1
Heat your oven to 425°F (220°C). Pour some water into a small oven-safe bowl and pop it in the oven — this will help keep the cheesecake moist while it bakes. Next, lay the bay leaves across the bottom of your springform pan, covering it completely.
Step 2
In a mixing bowl, whisk the eggs until they're light and fluffy. Then, add in the ricotta cheese, honey, orange zest, and lemon juice, stirring everything together until smooth. Sprinkle in the flour and gently mix it in until the batter is just combined.
Step 3
Carefully pour the batter over the bay leaves in the pan, trying not to move them around too much. Slide the pan into the oven and bake for about 35 to 40 minutes, until the top turns golden brown.
Step 4
Once it's done, run a knife around the edges to loosen the cheesecake from the pan. Release the springform and flip the cheesecake onto a serving plate. You can enjoy it warm or let it chill in the fridge — either way, it’s delicious!
