New York-Style Honey Cheesecake
Pair this honey cheesecake with a crisp white wine like chardonnay.
- 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
- Preheat oven to 350 degrees.
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.
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.
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.
With oven off and door ajar, let cheesecake cool one hour in oven.
Refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint.