– 2 ½ cups Graham cracker crumbs 2 packets of graham crackers. – ⅛ cup Brown sugar packed light or dark – 10 tablespoon Unsalted butter melted – 32 oz Cream cheese room temperature – 1 cup White granulated sugar – ½ cup Sour cream room temperature – ⅓ cup Local Hive™ Honey Washington Raspberry Honey – ½ teaspoon Salt – 1 teaspoon Pure vanilla extract – 4 Large eggs room temperature – Fresh raspberries for topping the cheesecake – Honey Washington Raspberry Honey for topping the cheesecake
Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick baking spray. Bottom-line with a 9-inch parchment circle. Spray again.Grind graham crackers into crumbs. Fork-mix graham cracker crumbs, brown sugar, and melted butter in a small bowl.
1
Bake for 12 minutes.Put crumbs in pan. Form the crust halfway up the pan with your hands. Compact the crust with a measuring cup bottom.
2
Bake 12 minutes.After baking the crust, make the cheesecake batter. Beat cream cheese on high for 1 minute with a mixer. Scrape bowl and add sugar. Beat high for 1 minute. Scrape bowl.
3
Add honey, sour cream, salt, and vanilla. Combine on high until creamy. One by one, add eggs on low speed. Just blend.Pour cheesecake batter over crust.
4
Water bath. Use one of these water bath methods. Both methods need a large roasting pan and boiling water.Bake 60–80 minutes. Bake until edges set and center jiggles. Turn off the oven, prop the door open, and let it sit for 30 minutes.
5
Cool the cheesecake on a wire rack. Cover and chill 6 hours or overnight.Remove the springform pan and parchment circle from the cheesecake. Garnish the cheesecake with raspberries and honey.
6