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Honey Baked Ricotta With Honeyed Berries

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Honey Baked Ricotta With Honeyed Berries

A super way to have a cooked cheesecake. Leave off the base, make it in a slice tin and serve it with berries and yoghurt. If you have a little honeycomb, use it sparingly as a garnish.


  • 75 grams butter
  • ¼ cup caster sugar
  • ¼ cup Manuka honey
  • grated rind one lemon
  • 500 grams ricotta
  • 2 tblsp flour
  • 4 eggs
  • yoghurt to accompany
  • icing sugar for dusting

Honey Soaked Raspberries

  • 1 tblsp Manuka honey
  • 500 grams fresh or frozen raspberries, defrosted
  • 2 tblsp orange juice or Grand Marnier


  1. Beat (by hand, or for a smoother texture, in a food processor) the butter, sugar, honey, lemon rind and flour together until creamy. Lightly beat in the ricotta and eggs.
  2. Turn into a paper-lined base 22cm x 7cm or 5 cup-capacity loaf tin. Place into a larger baking dish and pour sufficient water into the baking dish to cover half way up the sides of the loaf tin. This is called a water bath or bain-marie.
  3. Bake at 160°C for 1 hour or until the ricotta is set. Cool before refrigerating. Cut into slices and serve at room temperature with Honey Soaked Raspberries.

Honey Soaked Raspberries

  1. Warm the honey and orange juice or Grand Marnier and pour over the raspberries, cover and allow to stand for 1 hour.

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