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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 cup graham cracker crumbs |
2 tablespoons butter |
1 cup honey (plus 1 tablespoon) |
4 eggs |
4 cups ricotta cheese |
2 teaspoons vanilla extract |
2 tablespoons whole wheat flour |
2 teaspoons lemons, rind of, slivered |
2 tablespoons almonds, slivered |
1 tablespoon pumpkin seeds |
Directions:
1. Combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well.
2. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
3. Preheat oven to 325 degrees.
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 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, refrigerate, and chill for 2 hour to overnight before serving.
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