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    New York Style Honey Cheesecake

    Source of Recipe


    List of Ingredients

    2 cups graham cracker crumbs
    1/2 cup butter or margarine -- melted
    4 packages cream cheese -- (8-ounce) at room
    3/4 cup honey
    1/4 cup flour
    5 eggs
    1/3 cup heavy cream
    1 tablespoon grated lemon zest
    1 teaspoon vanilla


    To make crust, in a small bowl stir together graham cracker crumbs
    and butter until well blended. Press mixture evenly onto bottom and
    sides of a greased 9-inch springform pan; set aside. Preheat oven to
    350F To make filling, combine cream cheese, honey and flour in
    bowl of an electric mixer. Beat until smooth. Add eggs one at a time,
    beating well after each addition. Beat in cream, lemon zest and
    Pour cream cheese mixture over crust; bake 15 minutes. Lower oven
    temperature to 200F and bake 1 hour and 30 minutes longer or until
    center no longer looks wet or shiny. Turn oven off. Let cheesecake
    cool in oven 1 hour with oven door ajar. Remove cheesecake to a
    rack to cool completely. To prevent top of cheesecake from cracking
    during cooling, run a knife around the edge of the pan so that cake
    pull away freely as it contracts. Cover and refrigerate cheesecake for
    at least 4 hours before serving.

    Yield: 12 servings




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