Honey cheesecake with ricotta and mascarpone

Ingredients:

• 225g ready-made biscotti cookies, recipe nut biscotti
• 6 tbsp (85 g) melted butter
• 1 pack (340 g) of fresh milk ricotta cheese (drain the brine)
• 2 packs (225 g) mascarpone cheese at room temperature
• 3/4 cup (140 g) sugar
• 1/4 cup (85 g) orange or clover honey
• 1 tbsp orange zest
• 4 eggs category CO

Preparation:

1. Preheat oven to 180°C.
   
   Cover a 9-inch springform pan with two layers of heavy-duty foil, 7 cm high on the sides. In a food processor, pulse the biscotti until crumbs are moistened. Press the crust mixture into the bottom (but not over the sides) of the prepared pan.
   
   Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
2. In a clean food processor, beat the ricotta until smooth. Add the cream cheese and sugar and beat well, stopping occasionally to scrape down the sides of the bowl. Add the honey and orange zest. Add the eggs and pulse until fully combined.
3. Pour the cheese mixture over the base in the pan. Place the springform pan inside a larger baking dish. Pour hot water into the pan until it reaches halfway up the sides. Bake for about 1 hour and 5 minutes, until golden brown and the center jiggles slightly when gently shaken (the cake will firm up as it cools).
4. Place the pie on a wire rack and let cool for 1 hour. Refrigerate for at least 8 hours and up to 2 days. Cut the pie into triangles and serve.