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
