About the Recipe
Ingredients
• 16 oz (450g) whole-milk ricotta cheese, drained
• 8 oz (225g) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, at room temperature
• 1 egg yolk, at room temperature
• 1 cup heavy cream
• 1 tbsp all-purpose flour
• 1 tbsp cornstarch (helps with a silky texture)
• 1 tsp vanilla bean paste (or pure vanilla extract)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
•½ tsp fine sea salt
Preparation
Step 1: Preheat & Prep
Preheat the oven to 425°F (220°C).
Line a 9-inch springform pan with parchment paper, letting it extend above the edges. Do not grease the pan.
Step 2: Make the Batter
In a large bowl, whisk the ricotta cheese, cream cheese, and sugar until smooth and fluffy.
Add the eggs and yolk, one at a time, whisking well after each addition.
Pour in the heavy cream, vanilla, lemon juice, and zest, and mix until fully incorporated.
Sift in the flour and cornstarch, then gently fold until no lumps remain.
Step 3: Bake the Cheesecake
Pour the batter into the prepared pan.
Bake at 425°F (220°C) for 25 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 25-30 minutes, or until the top is deeply golden brown and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent cracking.
Step 4: Chill & Serve
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (overnight preferred).
Just before serving, top with the rosemary-honey candied figs and drizzle extra rosemary-infused honey over the cheesecake.