New York-Style Honey Cheesecake

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New York-Style Honey Cheesecake
Pair this honey cheesecake with a crisp white wine like chardonnay.

Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup butter or margarine, melted
  • 4 packages (8 ounces each) cream cheese
  • ¾ cup honey
  • ¼ cup flour
  • 5 eggs
  • ⅓ cup heavy cream
  • 1 tablespoon lemon zest, grated
  • 1 teaspoon vanilla
  • Fresh berries, for garnish
  • Fresh mint, for garnish

Directions

  1. Preheat oven to 350 degrees.
For crust
  1. In a small bowl, stir together graham cracker crumbs and butter until well-blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.

For filling
  1. In an electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.

  2. Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200 degrees and bake 1 hour and 30 minutes longer, or until center no longer looks shiny.

  3. With oven off and door ajar, let cheesecake cool one hour in oven.

  4. Refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint.

Recipe courtesy of

National Honey Board

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