Ginger honey cheesecake

 
                          GINGER HONEY CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes                      Party
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -NANCY BERRY   (CWBJ78A)
                         -----CRUST-----
    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
                         -----FILLING-----
    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
 
   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
  
 
 
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