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Ginger Honey Cheesecake
Author/Submitted by:
Servings: 12
Categories:
Cheesecakes
/
Desserts
Ingredients:
NANCY BERRY (CWBJ78A)
-----CRUST----- 1
cup
Fine graham cracker crumbs
(about 8 full crackers) 1
tablespoon
Sugar 1/4
cup
Unsalted butter,
cold
cut into 1/4 inch pieces
-----FILLING----- 1
pound
Cream cheese,
at room temp.
1/2
cup
Honey 1/2
cup
Sugar 2
Large
eggs,
at room temp.
1 1/4
cups
Sour cream 1
tablespoon
Fresh lemon juice 1 1/2
teaspoons
Vanilla extract 2/3
cup
Golden raisins
finely minced 1
tablespoon
Candied ginger,
OR MORE
(to taste) finely minced
Directions:
Here's the recipe you wanted from Ken Haedrich's Home For the Holidays cookbook.
Butter the sides only of an 8-in. springform pan.
Make the crust by mixing the cracker crumbs and 1 T.
sugar in a bowl. Add the butter and rub it in until all of the crumbs are dampened by the fat. Distribute the crumbs loosely but evenly in the pan and press them in ; pushing them slightly up the sides. Cover and chill while you make the filling; preheat the oven to 350 degrees F. Using an electric mixer, cream the cream cheese, honey, and sugar until light and fluffy.
Beat in the eggs one at a time, then add the remaining ingredients and continue to beat until evenly blended; use the greater amount of ginger if you want a pronounced ginger flavor, the lesser amount for a subtle effect. Scrape the filling into the pan and bake for 1 hour and 15 minutes. Cool the cake thoroughly on a rack--it will take several hours--then cover, still in the pan, and refrigerate for 12 hours before unmolding and slicing.
Note: Ken Haedrich writes, "I have played around some with baking cheesecakes in a water bath, curious to see if it made any difference in the final cake. It seems to improve the texture a little bit, making it creamier. And I'm not sure if this is just a coincidence, but my water bath cakes don't split on top after they come out of the oven, perhaps Formatted by Elaine Radis
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