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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.