INGREDIENTS

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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