Recipe courtesy of the National Honey Board
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
4 packages (8 ounces each) cream
3/4 cup honey
1/4 cup flour
1/3 cup heavy cream
1 tablespoon lemon zest, grated
1 teaspoon vanilla
fresh berries, for garnish
fresh mint, for garnish
To make crust: In small bowl, stir together
graham cracker crumbs and butter until well
blended. Press mixture evenly onto bottom
and sides of greased 9-inch springform pan;
Heat oven to 350 F.
To make filling: In electric mixer bowl,
combine cream cheese, honey and flour.
Beat until smooth. Add eggs one at a time,
beating well after each. Beat in cream,
lemon zest and vanilla.
Pour cream cheese mixture over crust;
bake 15 minutes. Lower oven temperature
to 200 F and bake 1 hour and 30 minutes
longer, or until center no longer looks wet
With oven off and door ajar, let cheese cake
cool 1 hour in oven. Remove cheesecake to
rack to cool completely.
Cover and refrigerate cheesecake at least
4 hours before serving. Garnish with fruit
and fresh mint.