Honey Swirl Cheesecake with Graham Cracker Crust
Active time: 45 minutes
Total time: 5-6 hours
Serves: 10-12
Shavu’ot is celebrated by enjoying dishes made with milk and honey, and what better way to celebrate than with a honey-sweetened cheesecake! Baking your cheesecake in a water bath helps to prevent cracking. Top with your favorite fruits for a show-stopping dessert!
Equipment
9-inch springform pan, large roasting pan, tin foil, and stand mixer
Ingredients
Crust:
1 ½ cups graham cracker crumbs (or ~ 10 graham crackers, finely chopped)
1 tbsp white sugar
1 tsp cinnamon
5 tbsp unsalted butter, melted
Filling:
2 lbs full-fat cream cheese (Philadelphia brand works best)
2 tsp vanilla extract
½ cup sugar
⅓ cup honey + ¼ cup to swirl
2 tsp lemon zest
1 tbsp lemon juice
3 large eggs
Preparation
Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper.
In a bowl, combine graham cracker crumbs, sugar, cinnamon, and butter.
Press the graham cracker mixture into the pan using a cup measure. Bake for 8-10 minutes. Wrap the outside of the pan with tin foil. Set aside.
In the bowl of a stand mixer, combine cream cheese, vanilla extract, sugar, honey, lemon zest, and lemon juice until smooth.
Add eggs, one at a time until incorporated.
Pour the batter into the springform pan. Place the pan into a roasting pan, and add hot water to fill halfway to make a water bath. Top with additional honey, and use a chopstick or knife to make swirling patterns on top.
Bake for 75-90 minutes, keeping the oven door closed until set. Turn off the oven, and let sit for another 15 minutes before removing.
Let cool for 3-4 hours or overnight in the fridge.
Decorate with your Shavu’ot Cheesecake Art stencils! Then, slice and enjoy.
Notes
You can top your cheesecake with leftover fruit from your flower fruit salad!