Crust
5 tablespoons of softened butter at room temperature
200g of crushed graham crackers
Filling
1 and 1/3 cups of fresh ricotta cheese
1/2 cup of honey
1/3 cup of grated carrot
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of vanilla extract
400g of cream cheese
4 eggs
Topping
1/2 cup of honey
Optional Ingredient
23cm diameter tart mold
Crust
5 tablespoons of softened butter at room temperature
200g of crushed graham crackers
Filling
1 and 1/3 cups of fresh ricotta cheese
1/2 cup of honey
1/3 cup of grated carrot
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of vanilla extract
400g of cream cheese
4 eggs
Topping
1/2 cup of honey
Optional Ingredient
23cm diameter tart mold
Crust
In a blender, blend the graham crackers to obtain a crumbly mixture
Add the butter and mix until well combined
Line the bottom and sides of the tart mold with the crust mixture
Smooth out the edges with a spatula
Refrigerate
Filling
Preheat the oven to medium temperature
In a food processor, blend the ricotta cheese with the cream cheese until smooth
Add the honey and grated carrot and blend until well combined
Add the eggs one at a time, blending after each addition
Add the vanilla extract and lemon juice and blend until smooth
Fill the reserved tart mold and bake for 50 minutes or until the filling is slightly firm
Remove from the oven and let it cool on a wire rack
Chill in the refrigerator for at least 3 hours
To serve, remove from the mold and drizzle with honey over the cheesecake
