Ginger Honey Cheesecake
Yield
1 cakePrep
30 minCook
75 minReady
105 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | cup |
graham cracker crumbs
|
*
|
| 1 | tablespoon |
sugar
|
|
| ¼ | cup |
butter, unsalted
cold, cut into 1/4 inch pieces |
|
| filling | |||
| 1 | pound |
cream cheese
at room temp. |
|
| ½ | cup |
honey
|
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
large, at room temp. |
|
| 1 ¼ | cups |
sour cream
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ⅔ | cup |
golden raisins
finely minced |
|
| 1 | tablespoon |
crystallized ginger (candied)
or more, (to taste) finely minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 237 | ml |
graham cracker crumbs
|
*
|
| 15 | ml |
sugar
|
|
| 59 | ml |
butter, unsalted
cold, cut into 1/4 inch pieces |
|
| filling | |||
| 453.6 | g |
cream cheese
at room temp. |
|
| 118 | ml |
honey
|
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
large, at room temp. |
|
| 296 | ml |
sour cream
|
|
| 15 | ml |
lemon juice
fresh |
|
| 7.5 | ml |
vanilla extract
|
|
| 158 | ml |
golden raisins
finely minced |
|
| 15 | ml |
crystallized ginger (candied)
or more, (to taste) finely minced |
*
|
Directions
Butter the sides only of an 8-inch springform pan.
Make the crust by mixing the cracker crumbs and 1 tablespoon 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℉ (180℃).
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.
