Ginger honey cheesecake

12 Servings

Ingredients

Quantity Ingredient
-NANCY BERRY (CWBJ78A)
1 cup Fine graham cracker crumbs (about 8 full crackers)
1 tablespoon Sugar
¼ cup Unsalted butter; cold cut into 1/4 inch pieces
1 pounds Cream cheese; at room temp.
½ cup Honey
½ cup Sugar
2 Large eggs; at room temp.
1¼ cup Sour cream
1 tablespoon Fresh lemon juice
1½ teaspoon Vanilla extract
⅔ cup Golden raisins finely minced
1 tablespoon Candied ginger; OR MORE (to taste) finely minced

Directions

CRUST

FILLING

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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