Honey Lemon Cheesecake
Author: 
 
Ingredients
  • CRUST:
  • 2 cups graham cracker crumbs, finely crushed
  • 2 tablespoons brown sugar
  • 6 tablespoons melted butter
  • CHEESECAKE:
  • 2 pounds cream cheese, room temperature
  • ¼ cup sugar
  • ½ cup honey
  • Juice and zest from one large lemon
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • drop of yellow food coloring (optional)
  • 4 eggs, room temperature
  • 1 cup sour cream, room temperature
Instructions
  1. Heat oven to 325 F.
  2. Prepare 9-inch springform pan by lightly buttering sides of ring. Place a 10-inch round of parchment over the bottom of the pan and set the ring over it. Hold the ring down firmly and close the clasp, trapping the parchment. You should be able to see a small "ruffle" from the outside. This gives your crust a smooth appearance all the way to the plate. It will ooze butter in the oven, so make sure you have a baking sheet or foil under it.
  3. Combine the graham cracker crumbs, brown sugar, and melted butter.
  4. Using a straight sided measuring cup, press crust firmly and evenly in pan. Using one hand to support the side of the pan, press firmly all the way around. Mixture doesn't have to go all the way to the top.
  5. In a large bowl, beat the cream cheese and white sugar until smooth. Add the honey, lemon juice and zest, flour, vanilla, and food coloring. Beat on medium until combined.
  6. Add eggs, one at a time, beating on low just until incorporated. Do not over beat!
  7. Fold in sour cream and pour over crust, smoothing with a knife.
  8. Place pan on baking sheet and bake for 70 minutes. Without opening oven door, turn oven off and let the cheesecake remain in the oven for 30 minutes.
  9. Test by shaking pan gently. The inside should jiggle a bit. This is exactly what you want. If the whole thing wobbles, close the door and leave it in there for another 30 minutes before removing.
  10. If your cheesecake extends over the top of the crust, run a knife gently around the edge, right down to the crust, to avoid cracks as it cools.
  11. Once completely cool, refrigerate until ready to decorate and serve.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=4525