{"id":197,"date":"2008-08-03T20:59:10","date_gmt":"2008-08-04T00:59:10","guid":{"rendered":"http:\/\/recipes2.darcyparks.ca\/2008\/08\/03\/wildflower-honey-cheesecake-with-blueberry-compote\/"},"modified":"2008-08-03T20:59:10","modified_gmt":"2008-08-04T00:59:10","slug":"wildflower-honey-cheesecake-with-blueberry-compote","status":"publish","type":"post","link":"https:\/\/recipes.darcyparks.ca\/?p=197","title":{"rendered":"Wildflower Honey Cheesecake with Blueberry Compote"},"content":{"rendered":"<p><strong>Serves:<\/strong> 8 Servings<br \/>\n<strong>Source:<\/strong> Canadian Living, August 2008<\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>2 pkg (each 8 oz\/250 g) cream cheese, softened<\/li>\n<li>1\/2 cup (125 mL) wildflower or other liquid honey<\/li>\n<li>1 tbsp (15 mL) granulated sugar  <\/li>\n<li>1\/2 tsp (2 mL) finely grated orange rind<\/li>\n<li>1 egg    <\/li>\n<li>1 egg yolk   <\/li>\n<li>1\/3 cup (75 mL) sour cream <\/li>\n<li>3\/4 cup (175 mL) graham cracker crumbs <\/li>\n<li>1\/4 cup (50 mL) finely chopped toasted pecans<\/li>\n<li>1\/4 cup (50 mL) unsalted butter, melted   <\/li>\n<li>3 tbsp (45 mL) packed dark brown sugar <\/li>\n<\/ul>\n<h2>Instructions:<\/h2>\n<ol>\n<li>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.<\/li>\n<li>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\u00b0F (180\u00b0C) oven until firm, 7 to 8 minutes. Let cool.<\/li>\n<li>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.<\/li>\n<li>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\u00b0F (180\u00b0C) oven until shine disappears and edge is set but centre still jiggles slightly, 60 to 65 minutes.<\/li>\n<li>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.)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p><strong>Serves:<\/strong> 8 Servings<\/p>\n<p><strong>Source:<\/strong> Canadian Living, August 2008<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-197","post","type-post","status-publish","format-standard","hentry","category-cheesecake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=197"}],"version-history":[{"count":0,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/197\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}