CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Cheesecakes, Holiday, Party |
12 |
Servings |
INGREDIENTS
1 |
c |
Fine graham cracker crumbs |
|
|
about 8 full crackers |
1 |
T |
Sugar |
1/4 |
c |
Unsalted butter, cold |
|
|
cut into 1/4 inch pieces |
1 |
lb |
Cream cheese, at room temp. |
1/2 |
c |
Honey |
1/2 |
c |
Sugar |
2 |
|
Large eggs, at room temp. |
1 1/4 |
c |
Sour cream |
1 |
T |
Fresh lemon juice |
1 1/2 |
t |
Vanilla extract |
2/3 |
c |
Golden raisins |
|
|
finely minced |
1 |
T |
Candied ginger, OR MORE |
|
|
to taste finely minced |
INSTRUCTIONS
Here's the recipe you wanted from Ken Haedrich's Home For the Holidays
cookbook. Butter the sides only of an 8-in. springform pan. Make the
crust by mixing the cracker crumbs and 1 T. 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 degrees F. 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. Note: Ken Haedrich writes, "I
have played around some with baking cheesecakes in a water bath,
curious to see if it made any difference in the final cake. It seems
to improve the texture a little bit, making it creamier. And I'm not
sure if this is just a coincidence, but my water bath cakes don't
split on top after they come out of the oven, perhaps Formatted by
Elaine Radis From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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