Honey and Blackberry Cheesecake with Gingersnap Crust
Prep Time: 35 minutes Bake Time: 73 minutes Difficulty: Medium Servings: 6-8 Recipe and image courtesy of the National Honey Board
Ingredients For Crust: 2 cups (about one 8-ounce package) crushed gingersnaps 1/4 cup melted butter For Cake: 11 lbs. cream cheese, softened 3/4 cup honey
Directions 1. Preheat oven to 350°F.
2. Combine crushed gingersnaps and butter in a medium bowl. Transfer mixture to a 9-inch springform pan. Firmly press the mixture into the bottom of the pan to form an even layer of crust. Bake at 350°F for 8 minutes. Remove from oven, reduce heat to 300°F and allow crust to rest. 3. Meanwhile, beat cream cheese at medium speed in a stand mixer for 3 to 4 minutes. Add honey, cream, vanilla, flour, and salt. Beat until mixed. Add eggs, one at a time, beating between each addition. Beat mixture until just combined. Pour cream cheese mixture into the prepared crust. Drop blackberries on top of mixture. Bake at 300°F for 65 minutes. Turn off oven and leave cake in oven for an additional hour. Remove and allow to cool.
1/3 cup heavy cream 1 Tablespoon vanilla 1 teaspoon Blue Diamond almond flour 1/8 teaspoon salt 4 large eggs 1 pint fresh blackberries To Garnish ( optional ): 1 pint fresh blackberries Honey Natural Sliced Blue Diamond almonds
4. Run a knife around the sides of the cheesecake.
5. Cover and chill overnight.
6. Remove sides from pan. Serve with additional berries and drizzle with honey, if desired.
15
MARCH–APRIL 2024
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