Riverside Cheesecake
Note: You may need to experiment with cooking time and temperature. I have this vague notion that the baking ovens at the Riv were convection ovens, which would have cooked much more quickly than the average home oven. I've adjusted the time/temp (after a really terrible first result) and I have had one successful cheesecake so far.
Makes one cheesecake – 8 slices – in 9” pie pan
Preheat oven to 350°
Crust
Ingredients
- 1½ C. graham crackers
- 1 t. cinnamon
- 5 T. butter
Directions
- Crush the graham crackers.
- Melt the butter.
- Mix the grahams with the cinnamon and then add the melted butter.
- Press mixture into pie pans (ungreased). Use the smooth bottomed measure cup for pressing the mixture.
- Chill for at least 15 minutes.
Cheesecake filling
Ingredients
- 16 oz cream cheese (2 boxes)
- 1⅓ C. honey
- 2 eggs
- 1 t. vanilla
Directions
- Beat cream cheese in bowl until smooth and creamy, taking care to scrape the sides of the bowl often.
- Add honey and beat until smooth and fluffy (again, as always, taking care to scrape down the sides of the bowl).
- Add eggs and beat until smooth (don’t forget to scrape the bowl).
- Stir in the vanilla.
- Pour into the prepared pans and smooth the top (the filling should come to about 1/4 inch from the top of the pan).
- Bake for about 45 minutes or until just jelled in the center. (The sides will be slightly puffed up, but the top and crust should remain unbrowned.)
- Remove from oven and let cool for 20 to 30 minutes before putting the topping on.
Topping
Ingredients
- 8 oz. sour cream
- 2 T. honey
- ½ t. vanilla
Directions
- Beat the sour cream with a whip until smooth and creamy and then beat in the honey and the vanilla.
- Gently pour and smooth the top with a rubber spatula.
- Bake for 5 minutes (no longer).
- Remove the cheesecake from oven and refrigerate. The cheesecake needs at least four hours of refrigeration to allow the topping to firmly set up.
- Cut into 8 pcs.