| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Party, Holiday |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Fine graham cracker crumbs about 8 full crackers |
| 1 |
tb |
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 |
tb |
Fresh lemon juice |
| 1 1/2 |
ts |
Vanilla extract |
| 2/3 |
c |
Golden raisins finely minced |
| 1 |
tb |
Candied ginger; OR MORE (to taste) finely minced |
INSTRUCTIONS
CRUST
FILLING
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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