Heres the recipe you wanted from Ken Haedrichs 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 Im not sure if this is just a coincidence, but my water bath cakes dont split on top after they come out of the oven, perhaps Formatted by Elaine Radis
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 49 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 9.3mg||3 %|
|Sodium 128.6mg||4 %|
|Potassium 118.3mg||3 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 54.6g|
|Protein 2g||3 %|
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Calories per serving: 270
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