Honey Almond Pistachio Ricotta Cheesecake

YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE PAN / 12 SERVINGS

CHSAS students collect honey from the school’s hives

Jeff Anderson talks to CHSAS students during the school’s summer program at Eli’s.

When Eli’s was looking for a source of premium honey for our Mediterranean Honey Cheesecake and other desserts with a taste of honey, we didn’t have to look very far. For over 25 years now, Eli’s has partnered with the Chicago High School for Agricultural Sciences (CHSAS), one of the few high schools in the country located on a working farm.

On its 40-acre farm, CHSAS maintains 22 beehives. Students are involved in the entire process, from harvesting and producing to packaging the honey. Proceeds from honey sales go toward college scholarships for deserving high school seniors. In addition, The Eli’s Cheesecake Company provides four University of Illinois scholarships annually to students interested in pursuing careers in food.

Shopping List

       FOR THE TOASTED ALMOND CRUST:

            1 cup whole skinned almonds, toasted

            2 tablespoons granulated sugar

            ½ teaspoon salt

            1 tablespoon unsalted butter, melted

       FOR THE HONEY RICOTTA BATTER:

            15 ounces ricotta cheese, room temperature

            2 (8-ounce) packages cream cheese, room temperature

            ½ cup granulated sugar

            ¼ teaspoon salt

            2 tablespoons cake flour

            ¼ cup honey

            ½ teaspoon vanilla extract

            2 large whole eggs, room temperature

            ½ cup sour cream, room temperature

       FOR THE HONEY CARAMEL:

            ½ cup honey

            ⅓ cup granulated sugar

            ½ tablespoon molasses

            ¼ teaspoon salt

            ¼ cup heavy cream

       FOR THE GARNISH:

            ¼ cup slivered almonds, toasted

            ¼ cup chopped pistachios

1.    Prepare the Toasted Almond Crust (see recipe on p. 118) in a 9-inch springform pan. Follow the recipe as directed.

2.    Prepare the Honey Ricotta batter (see recipe on p. 99). Follow the recipe as directed.

3.    Preheat the oven to 300°F. Generously grease and flour the springform pan (see Trade Secret on p. 76). Fill the springform pan with the Honey Ricotta batter.

4.    Place the filled springform pan in the center of the oven, directly on the middle shelf. Bake for 45 to 50 minutes, until the cake is slightly firm to the touch, jiggles in the center, and is lightly souffléd on the sides. Remove from the oven and set aside to cool to room temperature, about 1 hour.

5.    Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 8 hours or overnight before serving.

6.    Prepare the Honey Caramel (see recipe on p. 128). Set aside while still warm, but not hot.

7.    Pour the Honey Caramel on the center of the room-temperature cake. Using the back of a wooden spoon or a silicone offset spatula, spread the caramel evenly over the top of the cake, being careful not to spread over the cake’s edge. Sprinkle the almonds and pistachios on the top of the cake. Work quickly! As caramel cools, it begins to harden.

8.    Refrigerate for 4 hours or overnight to completely set before serving.

9.    Transfer to the freezer for 2 to 3 hours before slicing.

10.  Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.

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Experiment with various brands and types of honey to create cakes with subtly different flavor profiles.

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