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Recipe Detail Page
Honey Vanilla Cheesecake
Early Summer 2011
A classic cheesecake is always popular. While the honey taste is subtle, you can certainly taste it, so pick a brand or flavour you adore. Delicious with sweet local strawberries tossed with honey and a squeeze of lemon juice.
Serves 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
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 see page, wrap outside of pan’s base and up the sides with heavy-duty foil. Bake crust until firm10to 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, about45 minutes.
5 Turn off oven, leaving cake in oven for 45 minutes. 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.
Serves 10
