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

  1. Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper.

  2. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and butter.

  3. 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.

  4. In the bowl of a stand mixer, combine cream cheese, vanilla extract, sugar, honey, lemon zest, and lemon juice until smooth.

  5. Add eggs, one at a time until incorporated.

  6. 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.

  7. 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.

  8. Let cool for 3-4 hours or overnight in the fridge.

  9. 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!