Wildflower Honey Cheesecake with Blueberry Compote
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 493 |
| pro | 7 g |
| total fat | 34 g |
| sat. fat | 19 g |
| carb | 43 g |
| fibre | 1 g |
| chol | 136 mg |
| sodium | 264 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 11% |
| vit A | 32% |
| vit C | 3% |
| folate | 11% |
-
Blueberry Compote
Cheesecake:
2 pkg (each 8 oz/250 g) cream cheese, softened
1/2 cup (125 mL) wildflower or other liquid honey
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) finely grated orange rind
1 egg
1 egg yolk
1/3 cup (75 mL) sour cream
Crust:
3/4 cup (175 mL) graham cracker crumbs
1/4 cup (50 mL) finely chopped toasted pecans
1/4 cup (50 mL) unsalted butter, melted
3 tbsp (45 mL) packed dark brown sugar
Preparation:
Grease 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.
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.
Source
Canadian Living Magazine: August 2008
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