HONEY & LEMON CHEESECAKE
Heat honey and whipping cream in a saucepan until thick, then pour over this lemon cheesecake for an extra-scrumptious topping.
Provided by My Food and Family
Categories Dairy
Time 6h50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 300ºF.
- Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, sugar, 1/2 cup honey, vanilla, lemon zest and juice with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Cook remaining honey and cream in saucepan on medium heat 6 to 8 min. or until thickened, stirring constantly. Cool 5 min.; pour over cheesecake.
Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 135 mg, Sodium 270 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 26 g, Protein 6 g
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