*  Exported from  MasterCook  *
 
                              Honey Cheesecake
 
 Recipe By     : Woman’s Day - 8/5/97
 Serving Size  : 12   Preparation Time :0:10
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  c             graham cracker crumbs
    3      8 oz pkg      cream chese -- softened
      3/4  c             honey
    1      tbsp          cornstarch mixed with 1 tbsp sugar
    2      lg            eggs
    1 1/2  tsp           vanilla
                         melted apricot jam, blueberries, strawberr --
 garnish
 
 Heat oven to 350°.  Spray bottom and sides of a 8x3-inch springform pan
 with nonstick cooking spray.  Sprinkle bottom evenly with cracker
 crumbs.
 
 Beat cream cheese in a large (mixer) bowl on medium speed until smooth. 
 Beat in honey just until blended, scraping down sides of bowl once or
 twice with a rubber spatula.  With mixer on low speed, sprinkle on
 cornstarch mixture, then add eggs and vanilla, beating until blended and
 scraping down sides of bowl as needed.  Slowly pour into center of
 prepared pan, taking care not to disturb crumbs.
 
 Bake 45-50 minutes until edges of cake are bery lightly browned but
 center still jiggles.  Cool in pan on a wire rack (cake will set
 completely as it cools).  Cover loosely and refrigerate at least 6 hours
 or up to 3 days.
 
 Up to 1 hour before serving, run a knife around edge of cake and remove
 pan sides.  To garnish: brush top of cake with melted jam.  Arrange
 strawberries on cake and brush with jam.  Pile blueberries in middle.
 
 
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