Ginger Honey Cheesecake

-NANCY BERRY (CWBJ78A)
-CRUST
- 1 c Fine graham cracker crumbs

-(about 8 full crackers) 1 tb Sugar

1/4 c Unsalted butter -- cold

-cut into 1/4 inch pieces
-FILLING
- 1 lb Cream cheese -- at room temp.

1/2 c Honey

1/2 c Sugar

2 Large eggs -- at room temp.

1 1/4 c Sour cream

1 tb Fresh lemon juice

1 1/2 ts Vanilla extract

2/3 c Golden raisins

-finely minced 1 tb Candied ginger -- OR MORE

-(to taste) finely minced

Here's the recipe you wanted from Ken Haedrich's Home For the Holidays cookbook. Butter the sides only of an 8-in. springform pan. Make the crust by mixing the cracker crumbs and 1 T. sugar in a bowl. Add the butter and rub it in until all of the crumbs are dampened by the fat. Distribute the crumbs loosely but evenly in the pan and press them in ; pushing them slightly up the sides. Cover and chill while you make the filling; preheat the oven to 350 degrees F. Using an electric mixer, cream the cream cheese, honey, and sugar until light and fluffy. Beat in the eggs one at a time, then add the remaining ingredients and continue to beat until evenly blended; use the greater amount of ginger if you want a pronounced ginger flavor, the lesser amount for a subtle effect. Scrape the filling into the pan and bake for 1 hour and 15 minutes. Cool the cake thoroughly on a rack--it will take several hours--then cover, still in the pan, and refrigerate for 12 hours before unmolding and slicing. Note: Ken Haedrich writes, "I 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 I'm not sure if this is just a coincidence, but my water bath cakes don't split on top after they come out of the oven, perhaps Formatted by Elaine Radis