Side Pannel
Ginger Honey Cheesecake
Ginger Honey Cheesecake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheesecakes, Holiday
Ingredients List
- -----------------------------------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
Directions
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 rackit will take
several hoursthen 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
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 rackit will take
several hoursthen 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
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