New York Style Honey Cheesecake
Source of Recipe
FSA
List of Ingredients
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
4 pkgs (8 oz) cream cheese, room temperature
3/4 cup honey
1/4 cup flour
5 eggs
1/3 cup heavy cream
1 Tbsp lemon zest, grated
1 tsp vanilla 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 degrees 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 degrees 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.
Recipe Courtesy of the National Honey Board.
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