This is another honey recipe from the October 27-28, 2017 Missouri State Beekeepers Association fall conference baking contest. They had a variety of entries, from breads to fudge and I focused on the entries at the end of the table, the cakes. I know but someone had to do it!
When it comes to cheesecakes, I have made a number of them in cupcake pans so they can be offered in individual servings. Cooking temperatures need to be turned down just a bit since they will cook faster in the smaller cooking containers but I place them in pans of water, just as I would the larger cheesecake pans.
Definitely follow the instructions to move the oven shelf; it will make a big difference in how the cheesecake evenly bakes.
This would be another wonderful recipe to add to a gift recipe book!
by Domenic Giofre
• 4 (8oz) packages cream cheese, softened
• 1 cup unsalted butter, softened
• 1 cups sour cream
• ½ cup heavy whipping cream
• 1 cup honey
• 1/8 cup corn starch
• 1 oz amaretto liqueur (optional)
• 1 tsp vanilla extract
• 5 eggs whole
• 1 egg yolk
Preheat oven to 350° and place oven shelf in the center of the oven. Wrap the outside of a spring form pan with foil.
Generously butter the inside of the pan. In a large bowl, beat cream cheese and butter until smooth.
Mix in honey and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition.
Pour batter into prepared pan. Place pan in another pan at least 1 inch wider than the cake and add warm water to the outer pan to create a water bath. (This prevents cracks in your cheesecake)
Bake on the center rack of the oven for 70 minutes.