"} 69:{"position":10,"content":"Ricotta and honey cheesecake"} 6a:{"position":11,"content":"Using all ricotta cheese gives this classic Italian cheesecake its pleasing, crumbly texture, wrote Melanie Underwood. She noted that the cake is not overly sweet and is a perfect ending to a meal."} 6b:{"position":12,"content":"Makes one 25-cm. cheesecake"} 6c:{"position":13,"content":"■ 1.4 kg. ricotta cheese"} 6d:{"position":14,"content":"■ ¼ cup (30 gr.) all-purpose flour"} 6e:{"position":15,"content":"■ ¾ cup (255 gr.) honey"} 6f:{"position":16,"content":"■ 6 large eggs"} 70:{"position":17,"content":"■ 1 tsp. grated orange zest"} 71:{"position":18,"content":"■ Sautéed figs (for garnish; see Note 1 below)"} 72:{"position":19,"content":"■ Fruit sauce (for serving; see Note 2 below)"} 73:{"position":20,"content":"Preheat oven to 170º. In bowl of electric mixer, using paddle attachment, mix ricotta and flour on low speed until softened, scraping down sides of bowl, underneath paddle and the paddle frequently with a rubber spatula, about 2 minutes. Add honey and continue mixing on low and scraping down sides, bottom and paddle until there are no visible lumps. Add eggs, one at a time, and mix just until combined, about 10 seconds after each egg. Stir in orange zest."} 74:{"position":21,"content":"To prepare the 25-cm. spring-form pan for a water bath, wrap outside of pan in foil. Place pan in a large cake pan or a roasting pan (one that is around the same height or lower than the spring-form pan). Pour batter into pan and level it with a small offset spatula. Place in oven and pour almost boiling water into roasting pan (it should come up halfway around sides of pan). Bake for about 1 hour, until cheesecake is firm around edges, but still jiggly in center (the jiggly part should be about 2.5 cm.)."} 75:{"position":22,"content":"Remove from oven and remove cheesecake from water bath. Remove foil from sides of pan. Gently run a small

Contemporary cheesecakes

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