Giada de Laurentiis Honey Ricotta Cheesecake
The first thing I had to do was get a spring form pan! And I soon realized that Walmart probably wouldn't have all the necessary ingredients, so I went to Fresh Market to get Biscotti, fresh Ricotta, Clover Honey and some Croissants (those were for breakfast the next day :)).
I also realized I needed a food processor so I thought this was a good excuse to finally buy one!
I'm so glad the recipe tells you to wrap the outside of your spring form pan with foil, because I noticed that my cheesecake mixture did leak out a little near the clasp on the pan.
In the middle of making the cheesecake, I learned I did not own a roasting pan large enough to fit my new spring form pan in. So I had to rush over to my mom's house to borrow one!
I was a little confused if the cheesecake was supposed to bake at 350° aswell since the recipe didn't specify. But it turned out great after baking for probably 1 hour and 10 minutes!
The hardest part about this recipe is that you can't eat the cake for 8 hours! It has to chill in the refrigerator.
But it was worth the wait! The cheesecake was amazing! Not super sweet, but smooth and creamy. I plan on making this again, but tweaking the recipe with different flavors of Biscotti and maybe making a chocolate or caramel cream cheese filling.