Made on 12/24/11, Merry Christmas Eve!
The ingredients: Ricotta cheese, cream cheese, lemon, vanilla bean paste, white sugar, butter, triple sec (orange liqueur), eggs, honey, panettone, and pistachios and raspberries (not pictured):
Slice the panettone in half and break it up into rough chunks. Place them on a baking sheet and bake at 220 degrees F for an hour. Put chunks into food processor and pulse until crumbs.
Add melted butter and place firmly into the bottom of a 9 inch springform pan with aluminum foil around it. Bake at 350 degrees F for 10 minutes and then cool completely on cooling rack.
In the bowl of a stand mixer, mix together the ricotta and cream cheese mixture until smooth. Add white sugar.
Add lemon zest, honey, vanilla bean paste, and orange liqueur and mix until smooth.
Pour the cheesecake batter into the cooled crust and place pan into a large roasting pan filled until halfway up the springform pan with hot water.
Bake at 350 degrees F for an hour and 10 minutes. Cool completely on cooling rack and refrigerate overnight.
Frost with pink whipped cream, crushed pistachios and raspberries!
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