HONEY VANILLA CHEESECAKE

HONEY VANILLA CHEESECAKE image

Categories Cheese

Yield 10

Number Of Ingredients 10

1¼ cups (300 mL) graham cracker crumbs
2 tbsp (25 mL) granulated sugar
3 tbsp (45 mL) unsalted butter, melted
FILLING 3 blocks (250 g each) cream cheese, at room temperature
¾ cup (175 mL) liquid honey
1 tbsp (15 mL) cornstarch
¼ tsp (1 mL) salt
3 eggs
1 cup (250 mL) sour cream
2 tsp (10 mL) vanilla

Steps:

1 Preheat oven to 350°F (180°C). 2 Grease an 8½- to 9-inch (21- to 23-cm) springform pan. In a bowl, stir crumbs with sugar then butter until combined. Press onto bottom of pan. To prevent water bath seepage, wrap outside of pan's base and up the sides with heavy-duty foil. Bake crust until firm 10to 12 minutes. Cool slightly. 3 Using an electric mixer, beat cream cheese until very creamy and smooth. Beat in honey then cornstarch and salt. Add eggs 1 at a time, beating well after each addition. Scrape down sides occasionally. Beat in sour cream and vanilla just until blended. 4 Turn into slightly cooled crust and smooth the top. Set foil-wrapped pan into a roasting pan or casserole dish large enough to hold it. Fill larger pan with very hot water to come 1 inch (2.5 cm) up the sides (this will minimize the cheesecake's cracking and make it creamier). Bake in centre of preheated oven until edges are set but centre jiggles slightly, about 45 minutes. 5 Turn off oven, leaving cake in oven for 45minutes. Remove from oven and run a knife around edges. Cool completely on a rack then refrigerate at least 4 hours but preferably overnight. Cut into wedges. Wrapped and refrigerated, cheesecake will keep well for a couple of days. Or wrap then rewrap in foil and cheesecake will freeze well for a month.