Honey Cheesecake

By bweber

Ingredients

• 2 cups - graham cracker crumbs
• 1/2 cup - butter or margarine, melted
• 4 packages (8 oz.) - cream cheese, room temperature
• 3/4 cup - honey
• 1/4 cup - flour
• 5 - eggs
• 1/3 cup - heavy cream
• 1 Tablespoon - lemon zest, grated
• 1 teaspoon - vanilla

Preparation

Step 1

To make crust, in a small bowl stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of a greased 9-inch springform pan; set aside.

Preheat oven to 350°F.

To make filling, combine cream cheese, honey and flour in bowl of an electric mixer. Beat until smooth. Add eggs one at a time, beating well after each addition. Beat in cream, lemon zest and vanilla. Pour cream cheese mixture over crust, bake 15 minutes.

Lower oven temperature to 200°F and bake 1 hour and 30 minutes longer or until center no longer looks wet or shiny. Turn oven off. Let cheesecake cool in oven 1 hour with oven door ajar.

Remove cheesecake to a rack to cool completely. To prevent top of cheesecake from cracking during cooking, run a knife around the edge of the pan so that cake can pull away freely as it contracts.

Cover and refrigerate cheesecake for at least 4 hours before serving.