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| Ginger Honey Cheesecake Recipe |
Category: Holiday / Cheesecakes
Rating:
N/A
Servings: 12
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Ingredients
----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 pi
----FILLING----
1 lb 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
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
holiday,party,cheesecakes
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