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Honey & Lemon Cheesecake

Honey & Lemon Cheesecake recipe
photo by:kraft
Heat honey and whipping cream in a saucepan until thick, then pour over this lemon cheesecake for an extra-scrumptious topping.
30 min
6 hr 50 min
16 servings

What You Need

pkg.  (5.25 oz) sugar cookies, finely crushed (about 1-1/2 cups)
Tbsp.  butter or margarine, melted
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  sugar
cup  honey, divided
tsp.  vanilla
Tbsp.  zest and 2 Tbsp. juice from 1 lemon
cup  whipping cream

Make It

HEAT oven to 300ºF.

MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, sugar, 1/2 cup honey, vanilla, lemon zest and juice with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

COOK remaining honey and cream in saucepan on medium heat 6 to 8 min. or until thickened, stirring constantly. Cool 5 min.; pour over cheesecake.

Kraft Kitchens Tips

Size Wise
Need a sweet treat to serve a crowd? Since this creamy dessert makes 16 servings, it easily fits the bill.
Special Extra
Garnish with 1/2 cup fresh blackberries just before serving.
Special Extra
Add 2 tsp. dried lavender flowers to crumb mixture before using to make crust.
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