New York-Style Honey Cheesecake

desserts

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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

For crust

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

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.