I got the recipe here. It actually went together easier than I thought it would. I didn’t need to pull out any appliances. A mixing spatula and tireless arms sufficed. I did run out of regular ‘from the bear’ honey and wound up using a quarter cup blended honey and a quarter cup spun honey. And I think that I baked it longer, 40+ minutes. Some of that extra time could have come from my use of a sheet pan to protect from spillage. The torte pan was awfully full when I put it in. The flavor and texture were nearly identical to regular full-fat cheese cake. I’m pretty sure that I’ll wind up baking this one, or some variant of it, again.
For the Crust
- 2 cups finely ground Graham Crackers
- 1 stick (8 tablespoons) butter, melted
For the Cheesecake
- 1 package (8-ounces) Fat Free or Low Fat Cream Cheese
- 1 cup Light Ricotta Cheese
- 2 eggs
- 1/2– cup honey
- 3 tablespoons corn starch
- 1 tablespoon pure vanilla extract
- 1 cup chopped dried apricots
- Whole dried apricots
- Sliced almonds
Preheat oven to 375-degrees F.
Combine ground graham crackers and melted butter In a 9-inch springform pan; shape the crust into an even layer on the bottom of the pan and press it about 1-1/2 inches up the sides.
In your mixer’s bowl, combine cream cheese and ricotta; beat until creamy and smooth.
Add eggs and honey; continue to beat until thoroughly combined.
Beat in corn starch and vanilla until incorporated.
Fold in chopped apricots.
Pour the mixture into previously prepared crust.
Bake for 32 to 35 minutes, or until edges are lightly browned and firm, but center is soft.
Remove from oven and let completely cool.
Refrigerate over night.
Garnish with apricots, sliced almonds and honey.