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    New York Style Honey Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    � 1/2 cup butter or margarine, melted
    � 4 packages (8 oz.) cream cheese, room temperature
    � 5 eggs
    � 1/4 cup flour
    � 2 cups graham cracker crumbs
    � 1/3 cup heavy cream
    � 3/4 cup honey
    � 1 tablespoon lemon zest, grated
    � 1 teaspoon vanilla

    Honey Lemon Glaze
    � 1 tablespoon butter, melted
    � 1/3 cup honey
    � 1 teaspoon lemon zest, grated

    Recipe



    To make crust, in a small bowl stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of a greased 9-inch springform pan; set aside. Preheat oven to 350�F. To make filling, combine cream cheese, honey and flour in bowl of an electric mixer. Beat until smooth. Add eggs one at a time, beating well after each addition. Beat in cream, lemon zest and vanilla. Pour cream cheese mixture over crust, bake 15 minutes. Lower oven temperature to 200�F and bake 1 hour and 30 minutes longer or until center no longer looks wet or shiny. Turn oven off. Let cheesecake cool in oven 1 hour with oven door ajar. Remove cheesecake to a rack to cool completely. To prevent top of cheesecake from cracking during cooking, run a knife around the edge of the pan so that cake can pull away freely as it contracts. Cover and refrigerate cheesecake for at least 4 hours before serving.

    � Honey Lemon Glaze: In a small bowl, whisk together honey, melted butter and grated lemon zest. Drizzle over cooled cheesecake.


 

 

 


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