Italian Cheesecake
  1. 1 cup Sue BeeĀ® Honey
  2. 1 cup graham cracker crumbs
  3. 2 tablespoons almonds
  4. 2 teaspoons lemons, rind of
  5. 2 tablespoons whole wheat flour
  6. 2 teaspoons vanilla extract
  7. 4 cups ricotta cheese
  8. 4 eggs
  9. 2 tablespoons butter
  10. 1 tablespoon pumpkin seeds
  1. Combine graham cracker crumbs, butter and 1 tablespoon Sue Bee Honey in a small mixing bowl; mix well.
  2. Place in a 9" springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
  3. Preheat oven to 325 F.
  4. In a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated.
  5. Add remaining 1 cup Sue Bee Honey, vanilla and flour. Beat until smooth.
  6. Fold in lemon peel and almonds.
  7. Pour mixture into chilled crust and scatter pumpkin seed on top.
  8. Bake for 1 hour or until just firm and lightly colored on top.
  9. Turn oven off, open door, and leave cake inside to cool for 30 minutes.
  10. Remove from oven and refrigerate; chill for at least 2 hours before serving.
Sue Bee Honey