Sweet As Can Bee Honey Farm

Posted By Chef Isaac on October 29, 2009

Yield: 1- 9 inch pan (8-16 slices depending on how much you would like to eat :)

Of course, we couldn’t leave out the NY style cheesecake. After changing a few things and trying new ideas, we were able to take all of the sugar out and use only honey, which provides such a deep flavor versus sugar. Our style of NY cheesecake has a nice sweet edge to it. Since NY style cheesecakes rely more on eggs to set them up, you will find this recipe holds it’s shape nicely. We do hope you enjoy!

Side Note: I would like to thank Courtney Fisher, currently a student at Kitchen Academy Seattle. She played a big roll in helping to test recipes until we got “the perfect” cheesecake. So thank you Courtney for being patient with me while I went through and changed things a thousand and one times. :)

Ingredients:

for the crust:

1  cup crumbled graham crackers

4 ounces unsalted butter, melted

2 Tablespoons wild flower honey (unprocessed and raw)

1 Tablespoon ground cinnamon

for the filling:

1 1/2 pounds cream cheese, softened

1 1/2 cups wild flower honey (unprocessed and raw)

4 Tablespoons all purpose flour

6 ea whole eggs

6 ea egg yolks

2/3 cup heavy cream

2 tablespoons vanilla extract

Preparation:

for the crust:

1- Preheat oven to 350 degrees.

2- Place the graham cracker crumbs in a bowl. When the butter is melted, add the honey into the melted butter. Add the butter mixture and cinnamon to the graham cracker mixture and mix well.

3- Spray the bottom and the sides of the a 9 inch spring form pan. Place the crust mixture inside and pack down to create a bottom crust. Now… you have the option of using the excess graham crackers to make a side to the crust. I like just a bottom crust.

4- Place in the oven for 8-10 minutes. Take out and let cool to room temperature.

for the filling:

1- Keep the oven at 350 degrees.

2- Place the cream cheese in a mixing bowl and mix using the paddle attachment.

3- When the cream cheese is smooth, scrape down the sides and change to the whisk attachment. Turn the machine on low and slowly add in the honey. Mix well. Add the flour all at once and continue to mix.

4- Turn the machine to medium speed and slowly add in the eggs one at a time and let them fully mix in before adding the next egg. Stop the mixer and scrape down the sides.

5- Before turning the mixer on again, add the heavy cream and vanilla. Mix well. (make sure there are no lumps!!!)

6- Pour the mixture into the spring form pan. Make sure the top is smooth. Wrap the sides of the spring form pan with foil. Place the spring form pan into a baking dish big enough to hold the pan. Pour hot water around the pan so it reaches 1/3 up the spring form pan. Be careful not to get any water into the cheesecake and make sure the foil is tight around the pan so water can’t get in.

7- Place into the oven and bake. Bake 40 minutes or until the outside of the cheesecake is set and the center is jiggly but not waivey. This is the key to cheesecake success!

8- When the cheesecake is done, carefully take out of the oven and the water bath. Let reset for 15 minutes at room temperature and then place in the cooler overnight (or at least 6 hours).

9- Slice and enjoy!

Chef’s Note: If you would like a thinner cheesecake, simply reduce each filling ingredient by half.

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