Recipe By : Woman's Day - 8/5/97
Serving Size : 12 Preparation Time :0:10
Categories : Cheesecake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Graham cracker crumbs
24 oz Cream cheese (3 pk) -- softened
3/4 c Honey
1 tb Corn starch -- mixed with:
1 tb Sugar
2 lg Eggs
1 1/2 ts Vanilla
Melted apricot jam, blueberries,
- strawberries -- garnish
Heat oven to 350°F. Spray bottom and sides of a 8x3" 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 corn starch 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.
