Ginger Honey Cheesecake

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.