Filled with raisins, ginger and flavored with vanilla and honey, this cheesecake will have them begging for seconds. Great for weekend entertaining.

Ginger Honey Cheesecake

Ginger Honey Cheesecake
Recipe type: Cakes
Serves: 12
  • Crust:
  • 1 Cup fine Graham cracker crumbs (about 8 full crackers)
  • 1 Tablespoon sugar
  • 1/4 Cup unsalted butter; cold cut into 1/4 inch pieces
  • Filling:
  • 1 pound cream cheese; at room temperature
  • 1/2 Cup honey
  • 1/2 Cup sugar
  • 2 large eggs; at room temperature
  • 1 1/4 Cups sour cream
  • 1 Tablespoon fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2/3 Cup golden raisins finely minced
  • 1 Tablespoon candied ginger; or more (to taste) finely minced
  1. Butter the sides only of an 8 inch springform pan. Make the crust by mixing the cracker crumbs and 1 Tablespoon sugar in a bowl. Add the butter and rub it in until all of the crumbs are dampened by the fat.
  2. Distribute the crumbs loosely but evenly
Note: We have played around some with baking cheesecakes in a water bath, curious to see if it made any difference in the final cake. It seems to improve the texture a little bit, making it creamier. And we're not sure if this is just a coincidence, but the water bath cakes don't split on top after they come out of the oven.
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