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Ginger Honey Cheesecake
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1 cup graham cracker crumbs
1 tbl.sugar
1/4 cup butter or margarine, cut into 1/4-inch pieces
Grease the sides of an 8-inch springform pan.
In a medium bowl, combine cracker crumbs and sugar. Cut in the butter until crumbs are dampened. Distribute the crumbs loosely but evenly in the pan; push them slightly up the sides. Cover and chill.
Filling:
2 8-ounce packages cream cheese, softened
1/2 cup honey
1/2 cup sugar
2 eggs
1-1/4 cups sour cream
1 tbl. lemon juice
1-1/2 tsp. vanilla extract
2/3 cup golden raisins, finely chopped
1 tbl. candied ginger, finely chopped
Preheat oven to 350°
In a large mixing bowl,combine cream cheese, honey, and sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in remaining ingredients until blended. Scrape the mixture into prepared crust.
Bake 1 hour and 15 minutes. Cool the cake complete on a wire rack. Cover; refrigerate for 12 hours before removing the sides of the pan and slicing.
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