Sort ingredients
tyler5921
QR Code
Listen
Pdf
Preheat the oven to 180°C (350°F). Grease the springform pan with softened butter and line with parchment paper.
In a large bowl or food processor, combine the biscuit crumbs, cinnamon, sugar, and melted butter.
Press the mixture firmly into the bottom of the pan, using the bottom of a glass to even it out.
Bake for about 12 minutes, then remove from the oven and set aside to cool. Reduce the oven temperature to 160°C (325°F).
In a large mixing bowl, whip the ricotta cheese until it’s smooth and fluffy. Gradually add the honey and eggs, one at a time, beating continuously.
Add the cornstarch, vanilla extract, and lemon zest, and continue beating until the mixture is fully combined.
Pour the ricotta-honey mixture over the cooled crust, smoothing the top with a spatula.
Bake the cake for 55-60 minutes, until the edges are set but the center is still slightly jiggly. Remove from the oven and let the cake cool completely.
Once cool, carefully release the cake from the springform pan and transfer it to a deep serving plate.
Drizzle a generous amount of honey over the top of the cake, letting it coat the surface. Lightly sprinkle ground cinnamon on top. Serve immediately or drizzle the honey over individual slices when plating.