Recipe - Ginger Honey Cheesecake

CRUST
1 cup Fine graham cracker crumbs
about 8 full crackers
1 tablespoon Sugar
One fourth cup Unsalted butter; cold
cut into One fourth inch pieces

FILLING
1 pound Cream cheese; at room temp.
One half cup Honey
One half cup Sugar
2 Large eggs; at room temp.
1 One fourth cup Sour cream
1 tablespoon Fresh lemon juice
1 One half teaspoon Vanilla extract
2/3 cup Golden raisins
finely minced
1 tablespoon 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 8in. 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 rackit will take
several hoursthen 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini