This small honey cheesecake creates a big “buzz” with its ultracreamy texture. Have the cream cheese, eggs and sour cream at room temperature and you'll achieve greatness.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2008
- 2 pkg cream cheese softened
- 1/2 cup wildflower honey
- 1/2 cup liquid honey
- 1 tablespoon granulated sugar
- 1/2 teaspoon finely grated lemon rind
- 1 egg
- 1 egg yolk
- 1/3 cup sour cream
- 3/4 cups graham cracker crumbs
- 1/4 cup finely chopped toasted pecan
- 1/4 cup unsalted butter melted
- 3 tablespoons packed brown sugar
MethodGrease bottom of 6-inch (1.25 L) springform pan; line side with parchment paper. Set on large square of heavy-duty foil; press up side of pan. Set aside.
Crust: In small bowl, stir together graham cracker crumbs, pecans, butter and brown sugar until moistened; press over bottom and halfway up side of prepared pan. Bake in centre of 350°F (180°C) oven until firm, 7 to 8 minutes. Let cool.
Cheesecake: In bowl, beat cheese with honey; beat in sugar and orange rind. Stir in egg and egg yolk, 1 at a time. Blend in sour cream. Pour into crust.
Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 350°F (180°C) oven until shine disappears and edge is set but centre still jiggles slightly, 60 to 65 minutes.
Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 6 hours. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 days.)
Serve with Blueberry Compote.
Nutritional facts Per serving: about
- Sodium 264 mg
- Protein 7 g
- Calories 493.0
- Total fat 34 g
- Cholesterol 136 mg
- Saturated fat 19 g
- Total carbohydrate 43 g
- Iron 11.0
- Folate 11.0
- Calcium 7.0
- Vitamin A 32.0
- Vitamin C 3.0