Wildflower Honey Cheesecake with Blueberry Compote

Serves: 8 Servings

Source: Canadian Living, August 2008

Serves: 8 Servings
Source: Canadian Living, August 2008

Ingredients:

  • 2 pkg (each 8 oz/250 g) cream cheese, softened
  • 1/2 cup (125 mL) wildflower or other liquid honey
  • 1 tbsp (15 mL) granulated sugar
  • 1/2 tsp (2 mL) finely grated orange rind
  • 1 egg
  • 1 egg yolk
  • 1/3 cup (75 mL) sour cream
  • 3/4 cup (175 mL) graham cracker crumbs
  • 1/4 cup (50 mL) finely chopped toasted pecans
  • 1/4 cup (50 mL) unsalted butter, melted
  • 3 tbsp (45 mL) packed dark brown sugar

Instructions:

  1. Grease bottom of 6-inch (1.25 L) springform pan; line side with parchment paper. Set on large square of heavy-duty foil; press up side of pan. Set aside.
  2. Crust: In small bowl, stir together graham cracker crumbs, pecans, butter and brown sugar until moistened; press over bottom and halfway up side of prepared pan. Bake in centre of 350°F (180°C) oven until firm, 7 to 8 minutes. Let cool.
  3. Cheesecake: In bowl, beat cheese with honey; beat in sugar and orange rind. Stir in egg and egg yolk, 1 at a time. Blend in sour cream. Pour into crust.
  4. Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 350°F (180°C) oven until shine disappears and edge is set but centre still jiggles slightly, 60 to 65 minutes.
  5. Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 6 hours. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 days.)