- 2 cups – graham cracker crumbs
- 1/2 cup – butter or margarine, melted
- 4 packages (8 oz.) – cream cheese, room temperature
- 3/4 cup – Al Andalus Mountain Honey
- 1/4 cup – flour
- 5 – eggs
- 1/3 cup – heavy cream
- 1 Tablespoon – lemon zest, grated
- 1 teaspoon – vanilla
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 spring-form 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.
This recipe was inspired by Honey.