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Ginger Honey Cheesecake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GINGER HONEY CHEESECAKE
 Categories: Cheesecakes, Party, Holiday
      Yield: 12 Servings
 
           -NANCY BERRY   (CWBJ78A)

MMMMM---------------------------CRUST--------------------------------
      1 c  Fine graham cracker crumbs
           -(about 8 full crackers)
      1 tb Sugar
    1/4 c  Unsalted butter; cold
           -cut into 1/4 inch pieces

MMMMM--------------------------FILLING-------------------------------
      1 lb Cream cheese; at room temp.
    1/2 c  Honey
    1/2 c  Sugar
      2    Large eggs; at room temp.
  1 1/4 c  Sour cream
      1 tb Fresh lemon juice
  1 1/2 ts Vanilla extract
    2/3 c  Golden raisins
           -finely minced
      1 tb Candied ginger; OR MORE
           -(to taste) finely minced
 
  Here's the recipe you wanted from Ken Haedrich's Home For the Holidays
  cookbook.
   Butter the sides only of an 8-in. springform pan. Make the crust by
  mixing the cracker crumbs and 1 T. sugar in a bowl. Add the butter
  and rub it in until all of the crumbs are dampened by the fat.
  Distribute the crumbs loosely but evenly in the pan and press them in
  ; pushing them slightly up the sides. Cover and chill while you make
  the filling; preheat the oven to 350 degrees F. Using an electric
  mixer, cream the cream cheese, honey, and sugar until light and
  fluffy. Beat in the eggs one at a time, then add the remaining
  ingredients and continue to beat until evenly blended; use the
  greater amount of ginger if you want a pronounced ginger flavor, the
  lesser amount for a subtle effect. Scrape the filling into the pan
  and bake for 1 hour and 15 minutes. Cool the cake thoroughly on a
  rack--it will take several hours--then cover, still in the pan, and
  refrigerate for 12 hours before unmolding and slicing.
  
  Note: Ken Haedrich writes, "I have played around some with baking
  cheesecakes in a water bath, curious to see if it made any difference
  in the final cake. It seems to improve the texture a little bit,
  making it creamier. And I'm not sure if this is just a coincidence,
  but my water bath cakes don't split on top after they come out of the
  oven, perhaps Formatted by Elaine Radis
 
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