Ginger Honey Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-NANCY BERRY, CWBJ78A
CRUST
1 cup: Fine graham cracker crumbs, about 8 full crackers
1 tbsp: Sugar,
1/4 cup: Unsalted butter, cold cut into 1/4 inch pieces
FILLING
1 lbs: Cream cheese, at room temp.
1/2 cup: Honey,
1/2 cup: Sugar,
2 Large: eggs, at room temp.
1 1/4 cup: Sour cream,
1 tbsp: Fresh lemon juice,
1 1/2 tsp: Vanilla extract,
2/3 cup: Golden raisins finely minced,
1 tbsp: Candied ginger, OR MORE (to taste) finely minced
Directions:
Heres the recipe you wanted from Ken Haedrichs 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
rack--it will take several hours--then 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 Im not sure if this is just a coincidence,
but my water bath cakes dont split on top after they come out of the
oven, perhaps Formatted by Elaine Radis
Source from luhu.jp
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
rack--it will take several hours--then 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 Im not sure if this is just a coincidence,
but my water bath cakes dont split on top after they come out of the
oven, perhaps Formatted by Elaine Radis
Source from luhu.jp