December 03, 2013

Recipe: Honey Cheese Cake

The Crust – press into a 9" springform:
2 c. crumbs (your choice: vanilla wafers, ginger snaps, graham crackers, etc.) combined w/ 1/4 c.  melted butter

The Custard – combine successively:
(3) 8 oz. bricks of cream cheese
1/2 c. sugar
1/4 t. salt
1/4 c. honey
3 eggs (one at a time)
2 t. vanilla (or van-almond) extract - do your best to get rid of all air bubbles as you stir this last ingredient in thoroughly

Bake from a cold start:
325°F for 50 minutes
Turn off the oven. Place an inverted plate on the springform (to trap humidity) and "bake" another 10-20". (Three or four inches in the center should be a little jiggly.) Leave in the oven with the door ajar until the oven is cold. Cool on the countertop until room temp. Remove the plate. Use a pairing knife to free the edges of the cake from the springform before refrigerating, wrapped well. All of this will help prevent cracks.

Serve the next day. A garnish of lingonberry sauce is picture-perfect for Christmas and it compliments the richness of this cake very nicely, but it will mask the delicate honey flavor somewhat.

Serves 10-12.

VARIATION: If you use ring molds (butter 8-10, depending on the size of your molds), skip the water bath and just bake 'til set (not jiggly), about 20" give or take. Remove from oven and cool completely.

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