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Honey cheesecake
Honey Cheesecake
Recipe By : Woman's Day - 8/5/97
Serving Size : 12 Preparation Time :0:10
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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1/2 c graham cracker crumbs
3 8 oz pkg cream chese -- softened
3/4 c honey
1 tbsp cornstarch mixed with 1 tbsp sugar
2 lg eggs
1 1/2 tsp vanilla
melted apricot jam, blueberries, strawberr --
garnish
Heat oven to 350°. Spray bottom and sides of a 8x3-inch springform pan
with nonstick cooking spray. Sprinkle bottom evenly with cracker
crumbs.
Beat cream cheese in a large (mixer) bowl on medium speed until smooth.
Beat in honey just until blended, scraping down sides of bowl once or
twice with a rubber spatula. With mixer on low speed, sprinkle on
cornstarch mixture, then add eggs and vanilla, beating until blended and
scraping down sides of bowl as needed. Slowly pour into center of
prepared pan, taking care not to disturb crumbs.
Bake 45-50 minutes until edges of cake are bery lightly browned but
center still jiggles. Cool in pan on a wire rack (cake will set
completely as it cools). Cover loosely and refrigerate at least 6 hours
or up to 3 days.
Up to 1 hour before serving, run a knife around edge of cake and remove
pan sides. To garnish: brush top of cake with melted jam. Arrange
strawberries on cake and brush with jam. Pile blueberries in middle.
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| Free recipe:
Honey cheesecake
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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