Cheesecake Recipes

Ginger Honey Cheesecake
Serving Size: 12

nancy berry (cwbj78a)
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
1 pound cream cheese -- at room temp.
1/2 cup honey
1/2 cup sugar
2 large eggs -- at room temp.
1 1/4 cup sour cream
1 tablespoon fresh lemon juice
1 1/2 teaspoon vanilla extract
2/3 cup golden raisins
finely minced
1 tablespoon candied ginger -- or more
(to taste) finely minced

Cooking 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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