A family recipe from Amina Harris + Shoshana Zeldner
This recipe has been perfected over four generations. What makes this cheesecake so amazing, in addition to all the love and history that goes into it, is the delicate California Orange Blossom Honey (you can really taste it!) and the light and smooth texture.
My great grandmother, Hazel, passed this cheesecake recipe on to my Grandma Wini. Grandma Wini shared it with my mom, Amina. Amina adapted it to include California Orange Blossom Honey instead of sugar and then, shared it with me.
Four generations combined and I can confidently say, this is the perfect cheesecake.
We love to top it with our Tart Cherry Honey Fruit Spread for a striking fruity contrast.
INGREDIENTS
Crust
- 12 sheets of graham crackers, ground fine in a food processor
- 6 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/4 cup mild honey like California Black Button Sage Honey
Filling
- 3, 8oz packages of cream cheese, softened
- 1/2 cup California Orange Blossom Honey (increase, up to 2/3 cup if you prefer a sweeter cheesecake)
- 1 teaspoon vanilla
- 1/2 pint cream
- 6 eggs
- 1 teaspoon lemon juice
- 1 teaspoon finely grated lemon zest
Topping
- 1 9oz jar of Tart Cherry Honey Fruit Spread
DIRECTIONS
1. Butter a 10” springform. Line the springform with parchment paper (place a circle on the bottom and wrap a strip around the interior edge.
Pro Tip (optional): For a truly even bake, we recommend the cheesecake sit in a water bath while baking. The steam from the water keeps the cake very smooth and even throughout. If using a water bath, cover the bottom of the springform in several layers of foil and tightly secure.
2. Make the crust by combining all ingredients listed above (with a food processor or by hand). Press into the springform. Place in the freezer while you prep the rest of your ingredients.
3. Preheat oven to 300° F.
4. Make the filling. Using an electric mixer or blender, beat together all filling ingredients until fully incorporated. Pour filling into the crust.
If not using a water bath, place the uncooked cheesecake on a pan to catch drips. If using a water bath, fill a baking dish with hot water and place the uncooked cheesecake into the water bath.
5. Bake in the center of the oven, for 1 1/2 hours. Check on cheesecake every 20 minutes or so to ensure that the cake is not browning. When finished there should be a nice jiggle.
6. As soon as the cheesecake comes out of the oven, run a flat knife around the edge of the cake, to loosen the cake from the springform (this prevents cracking). Cool completely, in springform, on a rack. Then chill for at least 4 hours.
7. Make the topping. This is the easy part. Mix together about 3/4 of the jar of Tart Cherry Honey Fruit Spread with 1-2 tablespoons of water (add more as needed) to loosen the spread slightly. When serving, top each slice with 1-2 tablespoons of Tart Cherry Honey Fruit Spread.
