Recipe 8: Honeyed Cheesecake

The recipe for cheesecake has been advancing since 200 AD, but the concept remains the same: a mix of cheese, honey (sugar) and dough. The recipe below is for one of the best cheesecakes I've ever made. It was perfectly creamy, fluffy and sweet. I love that it has honey instead of sugar.

The danger of making a dessert this good is that you and your loved ones may eat an entire cheesecake in 4 days...

Honey Cheesecake

• 2 cups of graham cracker crumbs
• 1/2 cup of butter, melted
• 4 8oz packages of cream cheese
• 1/2 cup of honey
• 1/4 cup of flour
• 5 eggs
• 1/4 cup whole milk
• zest from one lemon
• 1 teaspoon of vanilla

Combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9 inch spring form pan. I put a piece of parchment on the bottom of the pan to stop the crust from sticking.

Preheat oven to 350°F

In an electric mixer, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time. Beat in milk, lemon and vanilla. 

Pour cream cheese mixture over crust and bake for 15 minutes. Lower oven temperature to 200°F and bake for 1 1/2 hours. 

Let the cheesecake cool in the oven with the door ajar for an hour. Refrigerate for 4 hours or more before serving.